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I
^RADCUFFE COLUCI UBRAMf(
WOMEN'S ARCHIVES
Tranflfemd from
HARVASO COLLEGE LIBRARY
1960
fia-
I
\
I
I.
I
Schlesinger Library
Radcliffe College
Culinary Collection
Restored by Frederick
Goldstein in memory of
Roberta Milender Goldwyn,
Radcliffe College Class of
1958
1
/ /^ -. 'JcfPl t^,*, V, /I
Englifli Art of Cookery,
ACCORDING TO THE
PRESENT PRACTICE;
BEING A
Complete Guide to all Houfekeepers,
O N A
PLAN ENTIRELY N E W|
CONSISTING OF
THIRTY. EIGHT CHAPTERS.
CONTAINIKG,
Proper Diredtiont for Marketing, and
Tniffing of Poulcry.
The making Seups and Broths*
Prefling aU bortt of Fiih.
Sauces for every Occafion.
Boiling and RoaAing.
Bakings Broilingy and Frying*
Stews and Haihec.
Made Diihes i^t every Sort*
Ragout and Fricafees.
Dire^ons for dreffing all Sorts of Roots
and Vegetables.
AU Sorts of Aumlets and Eggs*
PnddingSj Pies, Tarts, &c.
Pancakes and Fritters.
C^fecakca and Cuflards*
Blancmange, Jellies, and Syllabobs*
Diredions for the Sick.
Dire^ions tor Seafaring Men*
Preferving, Syrups, and Conferves*
Drying and Candying*
AU Sorts of Cakes.
Hogs Puddingfiy Sanfages, Arc*
Potting, and little cold Diflies*
The Art of Carving.
Collaring) Salting, and Soufing*
Pickling.
To keep Garden Vegetables, &c«
A Catalogue of Things in Seafon.
Made Wines and Cordial Waters*
Brewing-
Engliih and French Bread, 9kz%
WITH
BILLS OF FARE
FOR
EVERY MONTH IN THE YEAR,
Neatly and correffl/ engraved on Twblvb Copper-Plates,
»■ ■ ■ J.I.' ■ ■' »i I ■ ■ ■ ■ ■ ■ ■ ii»
By RICHARD BRIGGS,
MART YEARS COOK AT THE OLOBS TAVER^^ FLEET-$TREETj
- THE WHITE HART TAVERN, HOLBORN,
AND NOW AT THE TEMPLE COPFEE-HOVSE*
LONDON:
PRINTED FOR G. Q. J. AND J* ROBINSON,
FATER-N0STER-ROW«
M.DCCLXXXVIII.
^^^^^i^m
6
T O T H E
READER.
HAVING cmjiloycd milch of my Life In
the Praflke of Cookery in all its Branches,
I prefume to offer the following Sheets to the
Public, in hopes that they will find the Direc-
ticKis and Receipts more intelligible than in moil:
Books of the Kind, I have beflowed every
Pains to render them eafily pradlicable, and
^adapted to the Capacities of thofe who may be
ordered to ufe them. To wafte Language and
high Ternas on fueh Subjedts, appears to rae to
render the Art of CookWy embarraffing, and to
throw DifftcuUies in the Way of the Learner—
nor can the Reader rcafonably expedl any fuper-
iluousi Embellifhments of Stile from one whofe
Habits of Life h^ye bef^n f^&ivo, and not flu*
dious.
The Errors and Imperfedions of former Trea-
tifcs firft fuggefted to me that a Performance
)ike the following would be acceptable to the
Public, Jij one Article^ that of trnffing Poul-
try, I have endeavoured tp give particular and
ufdfid DiredtionSy becaufe po Book of this Kind
has contained fuch^ tha|: Subject having been
univerfally overlooked by them-<p-9and in this, as
well
[ iv ]
well as in all other Branches of the Art of
Cookery, I hope the Reader will find much
Improvement, and many ufeful Hints. The
Cpn tents I have endeavoured to render a$ com-
plete as poflible, tl^at the Learner may have im-
mediate Recourfe to whatever Article may be
wanted.
Aware, however, of the DifBculty of my
Tafk, I fubmit this Performance, with Defer-
ence and Refped, as I am confcious that Errors
will creep into the beft Performances, and that
the only Merit I can claim is, that of having
corrected the Mifhikes of former Works, and
added the mofl ufeful Improvements derived
from my own Pra£Uce and Experience.
RICHARD BRIGQS,
Temple Ckffee-HttJiy
Ofl. J, 1788, '
CON,
C O N T £ K t S.
*«
C H A I*.
t
M A B
L K E T I N G;
TQROPER rules to be obfcrvcd
X in marketing, for all kinds
Hares - Pa^e li
Rabbits
ibid^
of provifiohs
Pa^ I
FiOx
ij
IWrf
ibid.
Turbot
ibi
Motion
i
Cod -
ib.
Lamb - •
$
Whiting
Haddocks.
ib.
Veal
4
14
Pork
1
Scaite, or thoriiback
ib.
Venifon . •
Salmon
ib.
Brawn
7
Sturgeon «
15
Hams
ib.
Soles ^
ib.
Baeon
ib.
Trout
ib.
Toikies ^
8
Carp and tench «
ib.
Capon - *
ib.
Smelts . ^ «
16
Fowls A «
ibi
Herrings
Mackrel
ib.
Chickens • -
9
iU
Gecfe
ib!
Flounders.and plaice
»7
Docks and dncklings
ib.
Red mullet.
ibl
Wild docks
lO
Grty mullet
ib.
Pheafants
ib.
Lobfters
ib.
Partridges ^
ib.
Shrimps aad prawns
18
Woodcocks and fnipes
II
Oyfters
ib.
fiuftards «
ib.
Chccfe
^9
Pigeons - '
ib.
Butter
ib!
liVheat-ean» larks, ScCh
II-
Eggs •
39
RULES
FOk '
TRUSSING*
Talkies - -
ii
Pigeons - •
*j
Toikcy poults
2i
Woodcocks and fnipes.
ib!
Geefe
ib.
Wheat-ears, larks, &ci
26
Docks
2J
Pheafants and partridges
ib.
Fowls
lb.
Hares
«7
iU.
Chickens
^4
Rabbits «
Wild fowl of all forts
ib;
•
»
a 1 C a A P»
;)
C O N T E K T S.
CHAP.
II.
O U
s.
K
Proper roles to be obTer^^ed in
making foups and brodis
Soup a la reine . - 39
Mock turtle (bop « 30
Giblets a la turtle - $t
Giblet foop
Soup puree •
SoupcreiTee - j^
Green peas foop * 34
Another green peas foup 59
tVhite peas foup • ib«
f COS foup for winter 36
Common peas foup ib.
A Spanifh peas foup 37
feup Lorrafn • ib*
Almond foup • 38
Soup de fantnr • 39
Gravy foup • • ib.
Vermieelli foup - • 40
Macaroni foup • ibw
Soup and boulee •* 41
Soup and boulee with cabbage ib.
A Weft Indk pepper pot 44
Hare foo^ - 43
l^artridee foV|f <« ib.
Onion loup - « 44
Attother onion foup ^ ibtf
IVhite onion foup • 4^
Spanifh onioti (bup . - ib^
Another Spanish oiiio» foujp ib#
it!
49
ib.
Chefnut foup • Page 46
Rice foop
Aiiothct lict foup
Ox cheek foup
Oz cheek foup baked
Hotch-potch
Another hotch-potch 5a
Bread of veal in hotch-potch 51
Hotch-potch of muRon 52
Mutton broth -^ ib.
Barley broth « cf
Scotch ba-rfey bsoth ib.
Veal broth - ib.
Beef broth « tjf.
Crawfiih foop* - U)»
Lobfter ibup - fff
Scaite, or tnorhback £buy ib^
Oyfterfoap - - jfd
Ed foup -m c.^
Mtffcle foup • lb*
Milk foup " ^8
Milk foiip the Dutch add Ger*
man way - ib*
Ejjg foup . r^
Tumep foup • ib«
Soup maigrc • 6d
Plom porridge - 61
Common phim porridge for
Chriftmas • ib*
Portable foup « 6t
CHAP. III.
F I
Proper fules to be obicrvedin
dicSitfg dih - 63
To drefs a turtle the Weft India
tvav - 64
Anotfier way to dicfs a turtle 67
Sturgeon in imitation of turtk 68
To boil a turbot • 69
To d efs a turbo t the Dutch
way - - ' ibrf
Tl^ \tiA.t a tvrboc • 70
7«
S H.
To boil a cod^ir head
To foaft a obd's head
To bake a cod's head 73
To ftew a cod's head inrcraret ib^
To boil cod or codlings 75
To crimp cod - ib.
To boil crimp cod • 7^
To broil crimp cod id*
To fricafee cod • ib.
To fry fin«n codling3 75
C O N T £ ^f T S.
lii
To boU felinon . Page ^c
Salmon an court Boaillott jt
Saltoioir a la braife ^ lb.
To bdl a jowl of pickled
iblmon «> 77
To colvcr falnton - ib*
To boil colvcir Mtaon *i i
To brail falfiion ^ lo»
To broil fai mon in paper ib.
To b<nl ftefh or fait water trout ib.
To drcfs troot the Dutch w«y 79
To boil cod founds io.
To broil cod founds So
To frica/ce cod founds ib.
To boil fcaite or thomback ib.
To crimp fcaite or thomback 81
To boil crimped fcaite or
^ornback •• ^ ' ib.
^o frj crimped fcaite or^
thomback • ibi
To (lew fcaite 6r ftomback 9%
TofricafeefcaiteorttiornbAck ib.
To boil ftutg^oh - H$
To roilft fbirgeon . • ibk
To roAft iJL collar of ftn^geon 84.
To bake a collar of ftur^oa 8^
To ftcw holJybert . - ib.
To boil a John-a-dort 86
To boil a brill • ibw
To boil fqles * ib.
To drefs foles the Dutch wdy 87
To fry foics • ibw
To ftcw foles • 88
To fricafee foles white ib.
To fricafee foles browa ^9
To broil red mallet ib.
To boil grey mullet 90
To broil gity mullet lb.
To broil weaver * ib.
To boil ma^krel • ibi
To bnttl mackrel - ^t
Mackfel a la maitre 4e b/okk ib«
To boil whitings • ^2
To broil whitings • ib.
To fry whithin?s • ib«
To boil haddocks
To broil haddocks
To fry haddocks * ibt
?^
To drefs haddocks the Spanifl)
way Page 94
To drefs haddocks the Jews
Way - - n^
To boil pipers or garnets Id.
To boii herrings • ib»
To broil herrings * q$
To fry herrings ^ ft,
'fofry fmelts, - ib.
White bait ^ 07
To broil fprats • ib«
T() boil plaice or flbtknde^ ib«
To fry plaice or flounders ib.
To boil barrel or fait cod 9$
To boil fait ling - 99
To drefs bacaloa or talk h>»
To broil dried falmon ib«
To boil Scotch or fait had*
docks M 100
To broil dried whitsngt ib*
3riti(h or pickled hdtriiigt
boiled * ib«
To boil i pike • lot
Te roaft or b^e i pike ib.
To boil carp or tench i os
To fry carp or tenck ib.
Another way to fry carp or
tench « ab#
To bake carp « 105
Cztp ad blue • 104.
To ftcw carp or tench ib.
To ftew carp or tench aiM>-
ther way * lor
To boil perch « 106
Perch in water ibuchM ib.
To fry perch - joj
To fry lampreyt • ib.
To dew lampreya * roS
To boil eels . ib.
To fry eels . 109
To broil eels • ib.
To pitchcock eels . ib.
To roaft eels and lampieys i ro
To ftew oeh • n ^
Another way to ftew eels ib.
Tp ftew eels with brodi ttz
To farce eels with white faucc ib;
a 4 To
iv
CONTENTS.
To make acollarof Edt in
ragou - f ag(
2 112
To boil lobftere
114
To broil lobfters
ibl
To roaft a lobfter
ib.
To ftcw lobfters
ib.
To ragoa lobfters
»'5
To butter lobfters
ib.
A difti of cold lobfters
ii6
To butter a crab
ib.
To drefs a crab
ib.
1 0 dilh crawfifh
117
Page Iff
ib.
• 118,
ib.
To di(h prawns
To ftcw fcollops
To fricafee fcollo]|>s
To ftcw oyfters
To ragou oyfters
Scollopped mrfters
To ftew mafcles - izo
To ftew mufcles another way ib.
To ftew cockles - 121
To ftew crawfiftij prawns^ or
fhrjmps - ib.
lb.
CHAP.
IV.
U
Gravy - - 122
Gravy for whi te fauces 123
Gravy for a fov^'l when you
have no. meat - ib.
Brown gravy for fifh ib.
White gravy for fi(h, fauces,
&c. - - 124
Gravy for venifon - ib.
Sweet fauces for venifon or
hares - ib.
Force-meat balls for real or
mock turtle - 12^
Egg balls - ib.
Brownine for made diftiesy&c. ib.
Lobfter uiuce - 126
Oyfter faucc for fifti ib.
Oyfter fauce for boiled tur-
key > fowls, or any white
meat
Shrimp fauce - .
Anchovy faucc
a27
ib.
ib.
J 28
ib.
ib.
Mufclc fauce
Cockle fauce
Melted butter
"White celery fauce
Brown celery faucc
Onion fauce for boiled rab-
bits, ducks , geefe, &c» ib.
Spani(h onion iauce 130
129
ib.
s.
Gallentine fauce
Bread fauce
Sauces for a pig
Green fauce for green geefe,
ducklings, &c.
Sorrel fauce
-Feimel Sauce
Parflcv faucc
£gg»uce
Apple fauce
Mint faucc
Caper fauce
Poveroy faucc •
Carrier fauce •
Goofeberry fauce
White fauce for boiled fowls
or chickens
Mock 03pfter fauce
White mufliroom fauce
Brown mufhroom fauce
Pickled mufhroom faucc
Sauce for roaft rabbits
White fauce for a hare
Lemon fauce for boiled fowls
Another fauce for boiled
fowls
Sauce robart
Fin fauce
10.
131
ib.
itz
fb.
ib.
ib.
>33
ib.
ib.
ib.
ib.
»3*
ib.
ib.
ib.
lb.
ib.
»3^
ik
ib.
ib.
ib.
CHAP.
CONTENTS.
CHAP.
V.
BOILING.
Proper rules to be obferved
in boiling Page 137
To boil a haunch or neck of
venilbn
Hams
Toneues
»39
ib.
Beef
Mutton
Veal
Brcaft of veal
Calves head •
Lamb
Pork
Torkies
140
ib.
141
ib.
ib.
142
ib.
ib.
Fowls « Rage 144
Chickens - jb»
Chickens with bacoa and
celery - ib.
Chickens and tongues t^f
Gooie - - ib.
Ducks - ' - 146
Ducks boiled the French way ih.
Pigeons . - ib^
Rabbits • 147
Pheafants - ihu
Partridges • ibu
Woodcocks or fiiipes 14S
Plovers - 149
CHAP.
VI.
ROASTING.
149
ib.
'LI
Ybt
'5J
Proper mles to be obferved
in roafling
Beef
Mutton
Lamb
Fillet of veal
Loin of Tcal
Pork
Tongue and udder
Venifon
Haunch of mutton
Leg of mutton with oyftcrs fb.
Leg or (houlder of mutton 1^6
Pigs - - lb.
Hind quarter of a pig drcfled
lamb fafhion - J c8
A fawn - ID.
Ham or gammOn of bacon ib.
Ox palates
Calf's Uvcr
Jiare -
Rabbits hare faihion
Rabbits
Turkey
IVirkcy with chefnuts
>S9
160
ib.
x6i
ib.
ib.
162
Turkey the Hamburgh way 163
Green geefe
Goofe
Ducklings
Ducks
Fowls
Fowls the German way
Fowls with chefnuts
Chickens
Chickens with cucumbers
Pheafants
Partridges
Fowl pheafant fafhion
Wild ducks
Woodcocks and fnipes
Ortolons
Ruffs and reefs
. Larks the Dunfbble way
Guinea fowl •
Pigeons
Plovers
Wheat-ears
Ox heart
Calf's heart
Veal fweetbreadi
Quails / •*
ibw
ib.
lb.
m6&
ih.
ib.
167
ib.
1 63
ib.
ib.
169
ib.
170
ib,
■ji
ib.
1'
CHAP.
n
CONTENTS;
C H A
A B A K
Rump of beef Page 174
Kibsofbeef • tt;
Toad in hole- » id«
Leg «f bMf <» ib.
Calf's head . 176
Calf 's head Ihc Dutch wny lyj
C H A
B R 6 I
l^rc^r rules to be obferred
in broilinff • 179
Fowls and chickens 180
pigeons • ib«
:Beef (leaks - i))i
teef fteaks the French way ib«
Mutton chops « ibu
Cutlets znaintenon 182
C H A
.FRY
^per rules^ to be obfervtd
in frying . • 1 S j
Beef fteaks -> ib.
Motton chops * 1S6
Lamb chops • ib.
Another way - ib«
Lambs fry • 187
Figs ears • ib.
Veal fteaks - ib.
C«M veal : ^ - 188
C H A
STEWS AN
Proper rules to be obferved
in ftewing and haftiing 1 92
Rump of beef - 193
Rump of beef another wav ib*
Rump or briiket of beef tne
French way - 194
Beef gobbqts - 105
Beef the Portugal way ik
Beef ftealcs - lu^
Beef with cucumbers ro* *
P. VIL
IN G.
Lamb and rice
FiUet of veal
Ox heart
Herrings
Sprats
Page 177
•k
ibi
»75
P.
L
1
VliL
N G.
Pork chops 4 i8>
Veal cutlets - ib«
Veal cutlets malntenoh i8j
Veal chops - ibi
J^amb chops . • ib*
Potatoes - 184
Legs of turkey or fowls jb^
Calf's heart « ib.
P. IX.
I N G.
Coid fowl, pigeon, or rabbit
Tripe *
Saufages •
Potatoes »
Arrichokes
Celery
Caaliflowers «
Eggs
Gutters
Calf's liver atid bacoa
18S
18a
]b«
ib.
i9di
JQt
lb.
ib.
292
P. X.
D HASHES.
Neats tongues whole 107
Bceaft of veaifoa - iow
Breaft of venifon another way iqi
Knuckle of .veal - icn
Knuckle of ye;il with rice ibu
Calf or lamb's head 199
Fillet of veal . • 200
Veal and peas * s^oi
Turkey ftewed browm ib»
Another way * ao«
Turkey
CONTENTS.
tu
^ork^ with cdcry Page loi
Fowl - 2p3
Fowl with celery - ib.
Fowl witli rice - 204
Fowl or chicken the Dutch
way - ib.
Chickens - 20;
Chickens another way ib.
Chickens the Scotch way ib.
Fheafant - 206
Pigeons • lb.
Geefc giblets - 207
Docks giblets • ib*
Hare - 208
fueled hare - 209
's feet - ibl
Calf's head hafhtd brbwn
Pate t09
Calf's hea4 haflied white 2 zo
Calf's heart httihod 111
Hafhcd real • ib*
Minced veal « ib«
Halhedhare - 212
}ia(hed venifoa • ib*
Haihed beef • ib.
Haihed mutton • S15
Wiy fowl haihed - ib.
Turkey or fowl haihed ib.
Woodcocks or fnipes haihed 214.
t^heafants and partridges
hafhed . tb.
figs. pet ty-tocs • ib.
CHAP.
XL
MADE DISHES.
Prefer rales to be obferred
inmadediihes - 215
Abrowncollis - 417
A white cuUis - ib»
Abelhemell - 218
Romp of beef a la donbe ib.
Rump of beef a k braixe 219
A rolled fomp of beef 220
Sutioin ef beef in epigram 22 1
The infide of e furioin of ^
beef forced - . ib.
To force a mmp of beef 212
Rump of beef In epigram ^ib.
Beef a la mode - ib.
Beef a la mode in pieces 223
Beef cfcarlot ♦ 224
beef a la royale - ib.
M^ tremblongue iz§
Beef olives . - 220
Herrico of beef tMk ib.
Beef collops
A fillet of beef
Neat's tt>ngue fofced tat
Cow's udder ftbrced ib.
Beef (leaks rolled ' 229
Loin of veal in cpignm ib.
Leg of veal and baooii i A dif^
gpife . « tfo
BombardedsYcal • ib.
227
ib.
Fillet of veal with coRops 2ji
Shoulder of real a la pied-
montoiie - 231
Veal a la bourgoiie « ib.
Netk of real a la royafc 23 J
Neck of veal a la braize ib.
Neck of veal a la glaize 23^
Fricandeux of veal 21 (
Veal olives - ib,
VeAl olives anodier way 2t6
Veal olives the French way ih.
Veal blanquets - 23?
Veal rolls . A.
Pilloc of veal
Pilbc the Indium way
I^lloc another way 239
Curric of veal - ib.
Pdrcupin^ of a breaft of veal 240
A ftvory difh of veal 241
Bl^aft of veal collared lb.
Frieandillal of veal 242
Teddcroons of veal ib.
Tcnderoons another way 243
ItaKan collops « ib»
ICalSan collo^ white 244
Scotch coUops • it>.
White collops . 24$
Scotch coHops a la Fraacoife ib^
CMf 's hesid fuiprift i^S
Ham
L
in.
Vlil
C O N -f E N t 9.
Ham a !a br^ze Page 24.7
bhoukier of mutton in epi-
gram - 148
Shoulder of mutton furprifc ib.
Leg of mutton a la royale ib.
Leg of mutton a la bout ^out 249
Shoulder of mutton wuh a
ragou of turneps - ib.
To ltu£F a kg or (houlder of
mutton - 250
Oxford John - 25;!
Mutton the Tnrktfh way ib«
A bafqne of mutton 252
To collar a brcait of mutton ib.
Mutton kebobbed - 253
Neck of mutton called the
hafty difh
Mutton a la blaize
Mutton chops in Sfgnift
Herrico of mutton -
Mutton the French way
Another French way, called
St. Menehout - 256
Loin of mutton forced 257
Breaft of mutton grilled ib.
Mutton rumps a la braize ib.
Mutton rumps with rice 2^8
Lamb's head • ib.
To force a leg of Iamb 259
Lamb cutlets with fin fauce 260
Lamb chops in caforole ib.
Lamb chops larded ib«
Shoulder of lamb a la falpi-
con - 261
Breads of lamb a la paitrine ib.
Neck of lamb a la glaize 262
Ribs of lamb en gardinere
Lamb> ears in bememeL
Calves ears in befhemel
ib.
'5!
Barbicued pig
A pig the French way
A pig au pcre douillet
A pig matelote
Pork cutlets fauce Robart
Herrico of venifon
A goofe a la mode
Ducks a la mode
Ducks a la braL&e •
ib.
261
ib.
264
26c
ib.
266
267
268
ib.
269
ib.
Duck with green tfeits Page
Duck with, cucumbers
Sweetbreads of veal a la dau-
phin
Sweetbreads en gcrdinierc
S^yeetbreads a la glaize
« Sweetbreads an befliemel
Turkey a la doubc
Turkey a la braize
Turkey a la glaize
Peregoc turke^
Fowl a la braize
Fowle a la farce • •
Fowl a la glaizd
Pullets a la Sainte Mehehou^
To marinate fowls
Fowls frangas incopadaa
Chickens a la braize
Chickens chiringrate
Chickens furpriztf
Artificial chickens or pigeons
Pulled chickens *
Pigeons a la doube
Pigeons au poire *
Pigeons ftoved
Pigeons furtout
Pigeons compote
French pupton of piflcons
Pigeons tranfmograpnied
Pigeons in-fricandeux
Pigeons' with a farce
Pig6ons a la fouflel
Pigeons in pimlicd
Jagged pigeons
Pigeons a la Italienne
Partridges a la braize
Partridge panes •
Pheafants a la braize
Florentine hare
To fcare a hare
Hare civet
Rabbits furprife
Rabbits in calTorole
Fiorendine rabbi ta ^
Portugal chickens •
Currey of chickens
Larks pear fafhion
^7*
lit
ibi
27^
iL
%\
274
27c
lb*
476
ib.
277
278
ib;
280
28 1
282
ib.
284
\h*
286
ib.
ib.
287
288
ib.
289
ib,
290
291
lb.
294
lb.
lb.'
296
i97
WoocU
CONTENTS;
Woodcocks or fhipes in a
fuftout - Page 297
To falmee woodcodcs or
fnipet ^ 298
H
A
Beef
Ox palates
NccIl of veal
^reaft of veal
Another way
Sweetbreads
A
G
300
301
10.
303
lb.
To falmee a wild duck« or
any fort of wild fowl Pag. 29S
Macaroni a la parmazan in.
A mock turtle - S99
P. XIL
O U S.
Leg of mutton «
Livers
Pigs feet and ears
Lamb
Lamb another way
fireaft of lamb
30f
lb.
ib.
30c
CHAR
xm.
3?J
ib«
. - F R I C A
Neat's tongnc
Ox palates
Lamb cntlcts r 308
Lamb ftones and fweetbreads ib.
Tripe - 309
Another way • ib.
Tripe a la Kilkeimy 310
Chickens brown f ib.
Chickens white • ib^
SEES.
Rabbits brown
Rabbits white
Pigeons brown
Pigeons white
Pigeons the Italian way
Eees
3»t
31a
ib.
'a
3H
Calves feet and chaldron the
Italian way » ak
CHAP. XIV,
ROOTS AND VEGETABLES.
]Pfoper rules to be obierved
in didfing roots and vege-
tables - 315
.Greens and fpronts 3 1 6
Cabbages • ib.
Cauliflowers • ib.
Another way « 317
Broccoli T ih^
Spinach • ib.
Carrots • 31 8
Tumeps r ib.
Parfneps - 319
Maihed parfneps ? ib.
Potatoes r i^«
Maihed potatoes ' • 320
Windfor beans - ib.
French beans - ib.
Aiparagus •• 321
3^1
ib.
32»
ib.
ib.
Artichokes
Green peas
Mufluooms broiled
Muftirooms ftewed
Muihrooms fricafeed
Mulhrooms ragou - 323
Peas and lettuces ftewcd ib.
I^eas ftewed another way 32^
Peas Fran^oife - ibl
Green peas with cream ib.
Cucullfbers ftewed
Cucumbers ftewed another
3«5
way
Cucumbers in rsu^ou
Cucumbers a la farce
Skirrets fricafeed
A/paragns a la petit poy
Aiparagus m ragou
ib.
'b.
lb,
3**
Afparagut
CONTENTS.
AftanguidieliAKaBirnr P. |s8
Aipsmgus in French rolk ib«
Fiench beant in rasou jtQ
Bwns in ragou with a farce ib,
French beans ragoued with
caj^baec r ^ 350
French Deans xagoued with
parfneps - ^ ib|>
Fiench beans ragoned with
potatoes - 331
Kidticy beans in ragon ib*
White kidney beans fricafeed j$ z
Endive in ragou » ib.
Ckardoons ftewed - 333
Chardoons fried and buttered ib^
Chardoons a la petit pois 3^4
Chardoons a la lron)«ge ib^
Antchoke bottoms fricafee ib.
Artichoke bottoms a la cap 335
Aitichokes au barigoulfc ib*
l^rocGoli in failad • j^6
Canliflowers in ragou lb*
Cauliflowers dewed - ib*
Canlil^iven d'B^a»ao)c P.jjC
Green truffles boiled 337
Green truttca ftcwed vbp
Green truffles a la Itsdiane ib^
Green morels flewed 32S
Green morels fricafee ib.
Green morels fprced ib^
Cabbage forced - 339
Cabbage farce maigre 340
Savoys forced and ftewed 341
Red cabbage a la Hailang u^
Spinach ftewed • ib*
Spinach a la cream 342
Parfneps ftewed - ib^
Celery in ragou • ib.
Celery -a la cream 343
Ceienr ftewed • ib^
Sorrel ftewed « ibp
Potatoes in imitation of a
collar of veal or mutton ib.
Potatoe cakes • 344
Omons in ragoix •* \9^
C H A
A U M L E T S
Plain anmi«t - 345
Aumletwitli fweetherfe ib.
Avrolct with afparagus 346
Anmlet widi green peas ib.
Aqmlet with fold orfyinach ib*
Avmlet with Parmazan dieefc ib«
Ai»mlet of beans • 3
A pretty -difti of C|tg»
£^ a U tripe * ib.
Eggs in fi^on - 34!
£ggs poached - ib,
£ggs DutiMad> vMi a toaft 349
£^s and collofift Med itu
^.
Ramaquins of -chiefe
Kamaquins on loafts
Cl»ecCe i<k ibiMieHX
Stewed cheefc
3$^
ib,
ib.
35$
P. XV.
A N p EGGS,
£gg$ with bread • 349
Eggs forced - 3C9
Eggs with lettuces - vh
Eggs witli ftewed fpinach ib.
Eggs with fbrrel • 351
Eggs with broc€<^i ib.
Eggs with afparagus ib»
Eggs fried as round as balls 3Ca
An egg as big as twenty wi
Whites of eggs a la cream ib^
Eggs with gravy '^ - 3C3
Eggs in marinate r tb^
H E E
£.
Welch rabbit
Scotch rabbit
Ettglifh rabbit
ib.
CHAP,
CONTENTS.
C H A ?• XVI.
PUDDINGS.
i
Proper rules to 1« oWcrrcd
in makinj^ paddiBgs Pag. 35 ^
Steak podding * s^*
Pigeon pudding - liu
Ox pith pudding « J C9
Calf's foot pudding 10.
Hunting pudding - 360
n«in pudding bmlod ib«
Plum pudding baked 361
fiaet pudding boiled ib*
Yerkfhire pudding ib.
Marrow pudding • 362
Mvrow puddine anodier W9j ib«
Vermicelli pod£ng 363
Oat pudding • ibl
fitw college puddings 364.
Orange pudding • ib.
Oaange padding a fecond way
Omnge pudding a third way ib«
Orange pudding a fdkirth
way - 366
Lemon pudding -> ib.
Ijtmofk puddingafeoMid way 367
Almona pudding baked ib.
^nond pudding boiled 368
Ipfwich almoad pudding ib.
&i|[0 puddii^ - ib.
Milkt pudding • 369
Carrot pudding - ib.
Cvrot pudding a fecond way 3 70
]Uce pudding . ib.
Rice pudding a fecond way 37 1
Kke pudding a third way uu
'^Jcc pudding a fourth way ib.
Lice puddbg boiM 372
ice puddMig boiled a focond
way - ib.
Sifvolina riee pudding* 373
&»iiiach podding • ib.
<<gaking pudding - 374.
Cream pudding « iK
Oatmeal pudding - 37 r
Ciifiard pudding boiled ib.
Cuftaid pudding baked Pag. 3^6
Flour pudding - , ib*
Batter pudding - 377
Batter j)ttd4m? aQ(>t}ier way i&«
Grateful pudding r &•
Bread pudding - 37S
Bread pudding a fecond way 19^ '
Bread pudding a third way 379
Bread pudding baked itu
Bread and butter puddkig 3^
Tranfparent pudding i1^
Puddings in little diihei xb»
Sweetmeat pudding 3^1
Ratifia pudding • ib*
Plain puddine • 389
Chefnut pudding ' .- i&u
CowAip pudding » 3!^
Apricot pudding • ib.
Quince pudding • ib.
Italian pudding • 3S4
Pearl barley pudding aiv
Pearl barley puddii^ a (econd
way - 38f
French barley pudding ib»
Apple pudding baked ib.
Af^le pudding boiled 38^
l^ruen pudding • iBu
Spoonlul pudding m 384^
Cfitron puddings • ib.
l^fnon tower pudditig ib.
Fotatoe pudding . 38$
Pocatoe pudding a fecond way ib»
Potatoc pudding 4 third way ib»
Yam pudding . 380
Floar hafty pudding ib.
Oatmeal hafty pudding 390
Almond puddings in £in9 sfaw
Tanfey pudding boiled 391
Tanfey pudding with almo&ds icL
Tanfey pudding baked 39*
Little cheefe curd puddings iK
Suet dumplfns - 303
Suet dumplins a lecond way ib.
Yeaft dumplina . ib.
4 Norfolk
Page 594 Apple damplins Page 305
Hard dumplins • - ib. Apple dumplins a fecood way ib«
irii CONTENTS.
Korfolk damplins
Hard dumplins
liaid dumplins a iecond way ib.
CHAP. XVIL
PIES.
ftopcr roles tp be obfervcd
in miJcing and baking pies 596
P^iFpaiic
Tart parte
Tart pafte another way
Kaifing parte
Another raifing pafte
Robbed pafte 9
Dcipmng pafte r
Crackling pafte
Strcwfbury pafte
Crocant pafte -
GinB pane
Vcnifonpafty
^Scef ftealc pie
3^utton pie ^ t
Ox cheek pic
Chefliire pork pie -
Dev'onfhire iquab pie
iJhropQiire pic
Ham and chicken pie
Sweet veal or lamo pie
Veal pie
Lamb pic
Veal or Iamb jmc raifed
Veal olive pie
Cairs foot pie
Calf's head pie
Swan pie
Yorkfhire Chriftmas pie
Goofe pic
Tnrkey pie with green truf-
fles ^ - 41 1
Chicken pie - 412
Dock pie - ib.
Pigeon pie - ib.
Pigeon pie raifed - 413
Giblet pie • ib*
?97
in.
ib.
'I
58?
10.
ib.
ib.
400
ib,
ib.
ib,
^■^
10.
ib.
404.
ib.
406
ib.
407
ib.
408
ib.
410
ib.
Rabbit pie ■. 414
Hare pie - ib.
Patty gou dc vou 415^
Goudevoupie • 416
Beef ftcak patty , ib»
Sweetbread patty - ib.
Peregordpie • 4,7
Little mutton pies - ib.
Turbotpie . ^ig
Salmon pie . ib.
Salt filh pi^ . jb^
Sole pie , ^,^
Carp pic , jb^
Tench aad eel pie 420
Jlelpic . ^ ib.
Flounder pie • 421
Herring pic . jb.
Lobftcrpie - jb.
Mufclepie - azz
Fifii paiUcs the Italian way ib.
MInc«-mea"k - 423
Jucnt mince pie - 424
Florentine of veal - ib,
Chcefe cued florentine 42c
Florentine of apples and
oranges. . ib,
Tort de moy - 425
Artichoke pie - ib.
Potatoc pic - ib,
Onion pie . ^I'i
Skirret pie . ib.
Savory tg^ pie - ib.
Sweet egg pic . 428
Green coddling pie - ib.
Applepie . 429
Gobfeberrypie 1- ib.
Currant and rafpberry pie 430
Morella chcriy pic r ib.
PETTIT
CONTENTS.
xut
PETTIT PATTIES.
Force-meat patties Page 450
Chicken, turkey « or veal
patties - 431
Cilti patties - ib.
Oyfter patties
Oyfter loaves
Lobfter patties
Fried patties
Pagp 431-
43i
TARTS, TARTLETS, and PUFF5.
Orange or lemon tarts
Green apricot tarts
Green almond tarts
Khubarb tarts
Angelica tarts
Icing for tarts
Apple taftlets
Rafberry tartlets
Apricot tartlets
434 Apolepuft
lb* Rafberry pu^
43 ^ Apricot pu&
436 Curd puns
ib* Sugar pnflfs
ib. Chocolate puffs
ib. Almond puffs
437 Lemon puff^
437
438
ID*
ib..
lb*
ib--
ib.
CHAP. xyin.
PANCAKES AND FRITTERS.
Cream pancakes - 440
fine pancakes - 441
Finepancakes a iecond way ib.
A third way - ib.
Milk pancakes - ib«
Common pancakes <* ib.
A quire of paper pancakes 442
Rice pancakes - ib.
Taniey pancakes - ib.
Pink'Coioarcd pancakes
Apple fritters
iUple fritters a fecond way ib*
fm fritter? 7 444
1^'.
fritters royjd
Hafhr fritters
Curd fritters
Skirret fritters
White fritters
Stringed fritters
Vine kaf fritten
Clary fritters
Potatoe fritters
Aple fraze
/»|(nond fraze
Bacon fraze
ib,
ib.
t
CHAP. XIX,
CHEESECAKES and CUSTARDS,
Fine cheefecakes * 449
Common cheefecakes 450
Citron cheefecakes 4^1
Lemon cheefecakes • ib.
Lemon cheefecakes^ a ffpcopd
way - ib.
Almond cheefecakes 452
Plaio cheefiKakes
Rice cheefecakes
Maids of honour
Fine cuflards
Plain cuflards
Almond cuftaj'ds
Of ange cp ftards
45*
ib.
ib.
CHAP*
9UV
CONTENTS.
CHAP. XX.
BLANCMANGE, CREAMS, and FLUMMERY.
tlpBc'tfunge - 45;
jAnac'mange, a fecondVay 4C6
Blanc'mangc, a third way it>.
dt^ple cream - ^^7
Lcojojj cie^m » ib.
Lemoa cicao), « fecond wa^ 4^8
Qrsm^ cream, a recoii4 way ib.
Xbwih cream • 459
i^ o( cream - ib.
Piftachio cream - ib.
Pifi^ichio cream, a Second
yfSLV - 460
Hm^tihorn cream r ib.
Alfiond cream * ib*
Katlfia cream : • 461
-Barl^ cream ▼ ib.
• Gooicberry cream * ib.
Lste cceam r 462
Whipt cream - ib,
Clouted cream - ib^
Quince cream r 463
Citron cream • ib,
Raibeny cream • ib.
d^ow and cream * 464
Ice cream r ib*
HartQiorn flummery 465.
Hartfliom flu9imery« ja £b-
cond way - ib^
Oaitmeal flummery 4661
FjD^nch flummery . • 'ib^
Hedge-hoe r i{i||
£^ and bacon in flmnmery 467
' J.E L L I E S
'Mvtfhom idly r
Calf « feet jfeUy
Jelly for moiildsj Sec,
Savory jelly
Qrange jelly r
KHJband Jelly
Gpeen mellon in jelly
Fruit in jelly
Gold fifh in jelly
H^'s neft in jelly
Ke4 currant ielly
Fairy butter
Oi^^ hulter r
HAP. XXI.
AND SYLLABUBS.
46s Blade currant jelly
469 Turkey in jelly
470 Chicken in jelly
468
ib
lb.
Lobftcr or crayfifli in jelly 476
Whipt fyllabuW - ib.
Solid fyllabubs - Jb,
Everlafting (yllabubs 477
Syllabub under the cpw iPt
I^mon fyjl^ubs- - 478
Trifle • . \
FJoatiiig ifland ^ 4^73
CHAP. XXII. -
DIRECTIONS FOR those that attekd the SICK.
Mutton broth - 479 To hoi 1 pigeons . 48 j
Tp boil % ibrag of y^I 480
Beef or mutton broth, for
"wcry weak people y^o
take but little nouriihment ib.
Bvff drink, which is ordered
for weak people ib.
Beef tea • ib.
Pork broth - 481
To boil a chicken « ib.
To boil a jpartcidcc^ or any
other wild fowj - ib^
To boil a'plaicc, or flounder »b.
To mince veal, or chicken,
for the fick or weak people ^83
To pull a chicken for the lick ib.
Chicken broth - ib.
Chicken water - 484
WWte caudle - ib
* •
Brown
«.
C O N T E N T" S.
X9
IK
Water grud
Panada
To boil fago
Tolwilfalop
Ifinglafs jcUk
The peroral drinft;
Jtnttered water, or what the
Gennans call egg-foup,
who are very foSo of it ^
for Tamper • *•
Seed water - »•
Bread foop» for the £ck ib.
485
lb.
ibw
4S6
Artiikial aflca ihilk 4^i
Cows milk next totfflbitiilk^
done thus *' »•
A good drink * * i**
Barley water - *•
Sage tea • ib.
tbiu chird - 4S8
Liquor for a chiM that haa
the thniih ^ Vsl
To boil comfrey roots ^ ik
The kottckte broth • ib.
A medicine for a diforder iji
the bowels - 489
c H A F. xxm.
DIRECTIONS FOR SEAFARING MEN.
Cachnp tokttf twcmy ywiw 4^9
Ml faucctokccp^ditwhode
year '' ^ ^n.^
To pordrippingr » wy fi"V ^
meat, mWecs, ate ik
To pickle MtduooiB* fev the
fea - 49»
Mkiihroom powder - ib.
To keep malhreew wIduKif
pickle * 4^
To keep artichoke boUboM
dry • ^*
To Uy artichoke bottoms ib.
To ragoo artichoke bottoms lb.
Todiefsfilh - 493
To bake fi(h - ib.
^
m
A gravy foup *
Peas ibttp «
Fork puddin;^-, or beef
A rice paddmg
A fuet podding ^ - 405
A liver pudding botfed - ift.
Oatmeal pudding •• iL
To bake an oatmeal pnddLog i&»
A rice pudding bakedr' itu
A- harnco of trench beans 4^
A fowl pie - 16.
A chefhire pork pie for iea 4ay
Sea venifort « &•
Dumplings, when you have
white bread
Chcuder
498
499
P R
Boles tobe obfemug ht pie-
ierviag
Offanges
Jxmon»
Goofeberries
Rafberries
Ked currants
\iniite currants
Gieen codliags
Golden pippins
CHAP. XXIV.
It S E R V I
¥99
COI
ib.
Walnuts white
N
Walnuts-eieen
Walnuts bhick
Gieen-gage Plums
Damfons
Damfons for tarts
MoreUa chenier
Surawberries
Pine apples
B»bernes
Quineer
Poaches
Apricots
bl
G.
K06
16.
$08
«i ib.
ib.
5rb
ib.
Cucumbers
3CV1
Cacombers .
Kaiberry jam
Apricot jam
CONTENTS-
Page 5x2 Strawberry jam
ib. Black carrant jam
5*3
Page SJ3
lb.
CHAP. XXV.
SYRUPS AND CONSERVES;
Syrup of quinces - 514
Syrup of rofcs - ib.
Syrup of citron '- ib'.
Syrup of clove gillifiowers 5 1 5
Sy rap of peach bloffoms 515
Conlcrvc of red rofes, or any
other flowers - ib.
Conferve of hips - ib.
Conferve of- oraDge-{)eel 516
XXVI.
CHAP.
DRYING ANii CANDYING.
To dry chprries - 516
Cherries with their leaves
and ftalks ff Fcen - cr7
To dry cherries a third way ib.
To dry cherries a fourth way 5 1 8
To dry peaches - ib.
To dry plums - 519
To dry damfons - ib.
To dry plums green 520
To dry apricots - ib.
liemon and orange peel can-
' died - ib.
Melon citron candled 52 1
Angelica candied
Caffia candied
Orange marmalade
Apricot marmalade
Red Quince marmalade
White quince marmalade
Ralberry palle .
Currant palle
Goofebefcjr pafte
Orange chips
Apricot chips
Ginger tablet
C2t
ib.
C22
ib.
ib.
523
lb.
ib.
ib.
ib.
CHAP.
C A K
Proper rules to be, obfcrved
in making cakes
Icing for jp^es
A rich c^ke
Plum cake ^
A pound cake
Seed cake , ^ -
Wiitc plum cakes
Butter cake
'Rice cakes.
Cream cakes
A £ne feed or faffron cake
Knns cake
Tcpper cakes
C2D
ib.
C28
ib.
ib.
529
ib.
530
ib.
lb.
XXVII.
E S.
Portugal cakes
A pretty cake
Little £ne cakes
Shrewfbury cakes
Maudling cakes
Little plum cakes
.Carraway eake»
Sugar cakes-
.Almond cakes
Uxbridge'Cakes
Bride cake
Pruflian cakes
Apricot cakes^
Quince c^es t
5S^
^£
» ib.
> ib.
ib.
554
ib.
ib.
ib.
ib.
Orange'
G6NTENTS.
Orange cakes
Bath cakes
Black caps
Gceen caps
Gingerbread cakes
Macaroon cakes
Lemon bifcuits
^*g« 537
lb.
ib.
ib.
ib.
539
French bifcuits
Droip bifcuits
Common bifcuits
Spon^ bifcuits
Spanifh bifcuits
laght wigs
Buns
XVli
Page 539
lb.
540
ib.
ib.
ib.
„ " C H A P. XXVIII.
HOGS PUDDINGS, SAUSAGES, &c.
Abnond hogs puddings 541
Another way - 542
A third way - ib.
Hogs puddings with currants ib.
Black pnddings - ^43
Savoloys •- 544
Fine faufaees • 544
Common (aufages - 54^
Oxford faufages - • ib.
Bologna faufkges - ib.
Andouilles, or calves chitter-
CHAP.
O T T
Proper rules to obferved in
potting
Venifon
Beef
Beef like veniibn
Tongues
Tongue and fowl
Hare
Goofe
Turkey
Chickens or pigeons
546
548
ib.
lings
XXIX.
I N g;
Moor game or plieafants
Woodcocks or fnipes
Wheat*ears, larks, &c*
Marble vead
Savory veal cake
Salmon
Pike
Chars
Lampreys
Eels
Lobfters
54?
ib.
'«
ib.
'Li
ib.
t
LITTLE COLD DISHES.
Sahamngundy - 557 and bottoms
Dutch or hung beef - 55 8 Dutch or firitiih herrings
Dutch or hung beef on tops Ham
lb.
CHAP.
A R V I
XXX.
N G.
To cut up a turkcjr
To rear a^ goofe
To unbrace a mallard or
dock - ^60
To unlace a conv • ib^
To wing a partndge or quail ib.
To allay a pheaiant or teal 560
To difmemMr a hern ib*
To thieh a iPiroodcock 561
To di/play a erane • ib*
To lift a fwan « ib.
C HA P*
anriH
CONTENTS*
CHAP.
XXXI.
COLLARING.
Fkge 55r Calf's head *
Bioft of veal - 56 J Pig
Gallenttneofabreaftofveal 563 'SaTmon
Vcnifon - ib. Eels
ib.
566
CHAP, xxxri.
SALTING AND SOUSING.
Pork hams «
Beef hams
Veal hams
Bfotton hams
Toncjucs
Duto) beef
Yorlcihirc hung beef
Bagon
57 »
j|66 Wdlphalia bacon
^7 Pickled pork *
lb. Sham brawn
568 A turkey foufed, in imitation
ib. of ill ffgeon - ib*
ib« Pigs feet and ears foufed 572
569 Mackrel fodfed • ia»
ib.
CHAP.
XXXIII.
.PICKLING.
Proper rules to be obferved
in pickling
White wine vinegar •
Sugar vineg^
Elder vinegar
Tarragon vinegar
Walnuts gveea •
Walnuts white
Walnuts black «
Gcrkinft •«
large cucumbers Ia Jlices
Afparagus
Peaches
Kadilh pods
French Deans *
Caulifloweis
Beet-root •
White pluma «
Onions
Lemons.
Mttfhroomt white
5.73
574
'II
ib.
576
577
578
ib.
5?"
sbw
5^
ibi
583
To make yickk fdjr xaa&k^
looms . - ^§3
Muihrooms btown « 'm.
Codlings - 5&^
FenneL ^ ibi
Grapes • ib»
Barberries • 585
Red cabbage - 586
Golden pippins • il>w
Naftertium DcniesflMPil KmtB 58^
Yosog* iKkoi, or young
artichokes before the
leaves air hard • ib*
Artichoke bottoms » ib.
Samphire • 588
Mock ginger ^ Jt^
Melon mangoes - ib*
Elder lhoot^i» i^utatic* of
bamboo - 589
ladian pickle, qc piec* liU* rao
Bicd caxram#r • io.
Ox
O If
Page
Dx palates «
Cocks combs
Purple cabbage
Salmon *
Sturgeon
Mftckupl, called careadi
ibck aqcfeerie*
T
59*
E N T S.
Smelts
Oyfters
Cockles or mulcles
Wakitx ketchup
Muihroom ketchup
Muihf oom fowdtt
lb.
- 59s
t
CHAP.
XXXIV.
To KEEP GARDEN VEGETABLES and FRUITS.
Ta keep French beans all
the year • 597
70 keep green peas till
fi fccond w^y tokeepgteen
peas - lb.
To keep red goofeberries ib«
To keep walnats a}] the year 599
AiK>tfaer way to keep lemons $99
To keep grapes . ik.
To dry artichoke boctons 6od
To bottle gzccn gooftbenks ih.
To bottle green curnnfs €oi- .
To bottle, damfons, ,whiie ^ '
ballace, &c. • jb.
To bottle cranberries ifau
A CATALOGUE of Fish, Game, Poultry, FRin^t
• ^d Garden Vegetables, in Seafon every Month ia
the Year.
JANUARY— lTfti-.Game
and poultry— Auit — $U)Ots
and ve^tables • 602
FEBRUARY.— Ditto 60$
MAVS:iL^Dktp ^s, 604
APRIL.'-'Ditto . 604
MAY,— J>itta - 60^
JUNE,--Dittp - 60s. 606
JULV.— Tifh-Game and
poultry — Fruit — Roots
and vegetables 606
AUGUST— Ditto 607
SEPTEMBER— Ditto 6o9
OCTOBER— Ditto 6og,6oQ
NOVEMBER — Ditto 600,610
OHCEMBEK — Ditto ^,61 l
CHAP. XXXV.
WINES.
Raifin wine • 61 1
Elder wine - 61 a
Orange wine - ib.
Orange wine with raifins ib.
Elder Hower wine, very like
Frontiniac
Goofcberry wine
Currant wine
Cherry wine
Birch wine
Q«ince wine
Cowflip, or clary wine
^»3
ib.
614
ib.
ib.
6i|
616
Tumep wine
Rafberry wine
Mead wine
Blackberry wine
Damfon wine
Grape wine
Apncot wine
Balm wine
Mountain wine
Black cherry brandy
Rafberry brandy
Orange flinib
616
617
ib.
618
619
ib.
, ib.
ib.
620
ib.
ib.
621
CHAP.
nxi
CONTENTS.
CHAP. XXX VI.
CORDIAL WATERS;
F^per rules to be obferve4
in making cordial waters
Page 621
Walnut water - 622
Treacle water - ib.
Treacle water^ lady 'Nf.ofir
mouth's way • ib.
Black cherry water 623
Hyfterical water - 624
Red rofe buds - ib.
Flaeoe water - ib.
Snneit water - - 6t^
Milk water • 6x6
Stag's heart water Page 6z6
To make angelica water 6tj
Milk water a fecond way ibf
Cordial poppy water 62 ^
Peppernunt water - ib»
Role waiter - ib.
Lavender waltr r ^^^9
Aqua mirabilis - ib*
Orange or letnon \|rater ib*
Piedmont water - , 6^0
Nutmeg water • ibf
Feverwater » ibf
C H
BREWING
B
H
A
A P. XXXVIL
A P.
\
Englifh and French bread 6^z
Englifh bread the London
way - ib.
Bread without yeaft» by the
help of a leaven - 6$ 3
Frencn bread « 654.
f>it
xxxvra,
I N G.
Muflins - 654
To prefervc a lar« ftock of
ycaft, which will keep and
DC of ufc for ftvcral
months, either for baking
or brewing
65$
MARKETING.
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BILL o£ PARE £or JULY.
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Second Coturse
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BILL of FAKE fop DECEMBER.
Tirat CovLTSe
Second Cotrrse
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1
MARKETING.
T in ' T I tmmUiimtmtlM^
Prefer Rules td he objerved in Marketing, far all
Kinds of PrGvifions^
AS it is very intcrcfting to the houfe-kecper, cook,
or any other perfon that goes to market, if not
Well acquainted with the nature of it, to have ample
inftruftions, it is proper to give the bctt in our
power J as very often by buying a thing that is not
prime and good there are complaints againft the dref-
fiog or fauce, and therefore it would be well fqr a
perfon to read this part of marketing, which is given,
before they go to buy ; by that means it may prevent
them from making miftakes, and give greater fati(*
fa&ioQ to their employers and themfelves.
B 1& E P.
IN chufing of ox beef, obfepve that if the meat
is young it will have a fine fmooth open grain, of a
pleafing cjirnatioQ red, and when you pinch it, will
B feci
1 . MARKETING.
feel tender.; the fat mult be rather white than yel**
low, and the fuet white and firm ; if it is very yel-
low it has been fed with oil cakes, or it is not good
meat ; if it feels rough and fpongy, and nips hard, it
is old, or nearly fo. Heifer, or young cow beef, is
clofer grained, and the fat whiter than the ox, buc
the lean has not fo bright a red ; if you can fee the
udder try if there is any milk, or the teat open, if
not you are fure it is young ; bull beef has dill a
clofer grain, and the lean of a deep red, the fat
is (kinny and hard, and has a rank fmell ; be fure to
mind there are no bruifes, if there is do not buy it, for
if you fait it it will be fure to (link.
The different pieces in a bullock contain the head,
tongue, and palate, the intrails are the kidneyj Ikiru,
and tripe ; there is the double^ the roll, and the reed
tripe, the heart, liver, and lights.
The fore-quarter contains the haunch, which in-
cludes the clod, marrow-bone, ihip and the flicking
pieces, that is, the neck end ; the next is the leg of
mutton piece, which has part of the blade-bone in,
then the chuck, the brifket, the fore rib, and mid-
dle or chuck rib.
The hind quarter contains the firloin and rump, '
the thin and thick flank, the veiny piece, the ich
bone, buttock, moufe buttock, and leg.
MUTTON.
IF the mutton is young, the flefh will pinch ten-
der, but if it is old it will pinch hard« and continue
wrinkled, and the fat will be fibrous and clammy ; if
ewe mutton the flefh is paler than weather, a clofer
grain, and eafily parting; if ram mutton the grain
is clofer and the lean of a darker red, and the fat
Ipongy ; if there is a rot, the lean will be palifb, and
the fat a faint whililh colour, inclining to yellow, and
if
Marketing. ^
if you fqueeze it hard fome drops of water will (land
tip like fweat ; the bed method is to examipe th(i
liver ; if it is clear from knots, fmooth and fuundi
you are fure the meat is sood. Mutton, except iti
very hot weather, is kept rour or five days before it ii
dreft, and moft people chufe the fhort (hanked mut^
ton. The different joints in a Iheep are, the head and
pluck, which*includes the liverj lights, heart, melt|
and fweet-breads* The fore*quarter contains the
fhoulder, neck, and bread. The hind-quarter the
leg and loin^ though two loins together make a
chine ; the two necks and part of the fhoulder cut on
diem are the faddle, which are two fine joints, if the
mutton is fmall and fat. •
LAMB.
IF the eye is bright and plump in the head, it is
frcfl], but if funk and wrinkled and the head looks
dry, it is dale. Mind if the vein. in the neck looks
of a fine azure blue, if fo it is frefh ; if it is green
or yellow, and the meat looks dry, it is dale ; in the
hind-quarter if there is a faint fmell and -feels clammy,
and the knuckle liniber, it is not frefh. Houfe lamb
is in feafon from the id of September, till July i
grafs lamb from Eader to October. The lamb con«
tains the head and pluck, that is, the liver, lights>
heart, nut, and melt, and the fry, which confids o(
the fweet-bread, dones, fkirts, with a little of the
liver \ the fhoulder, neck, and bread together is the
fore-quarter i the leg and loin the hind. In chufmg
lamb, be fure to mind it is very white ; if it looks
brown it will not drefs half fo well ; be fure to buy
the ewe leg for boiling, as the udder makes it look
liandfomer than the ram lamb*
B a VEAL^.
r
MARKETING.
r B 4 L.
IN t\\t choice of veal be furc to chufc it fat and
whice, and obfcrvc when it is cut that the juices fol-
low the knife, then you are fure it is good meat and
will drefs well ; if it is hufky and dry it will eat fo.
The flefli of a cow-calf is whiter than bull, but the
lean is not fo firm ; the fillet of the former is prcfcr-
ed on account of the udder. If the bloody vein in
the (houlder looks blue or red, and when you fqueeze
It bleeds freely, it is frelh ; but if it looks black,
or yellow, and the knuckle withered and dry, it is
ftale. The bread and neck taints firfl: at the upper
end, which you will know by its looking yellow or
green ; rub your linger on, and if it fmells mufty
don't buy it, but if it look red or blueifli and has a
good fmell it is frefli ; the leg is known by its (liffhefs
in the knuckle joint i if limber, and the flclh feels
clammy, with yellow oi green fpecks on, it is ftale \
if you fmell under the fat or udder, it will fmell of an
agreeable Bavour if frefti, if ftalc it will fmell mufty \
the loin taints firft under the kidnies. Put a fkewer
under the kidney* and if it comes out clean, and
fmells well, it is fre(h \ if flimy and fmells mufty, it
is ftale; Be fure to buy the dofe fide if you can, as
it drefles better, and eats mellower than the open fide.
If the head is frefii the eyes will be plump, and the
veins in the neck end will look red \ if otherwife it
is ftale. The pieces in a calf, are the head and in- .
w^rds, which contains the heart, liver, lights, nut,
and melt j the (kirts, the throat, fweet-bread, and the
wind-pipe, or heart fweet-bread, which is the beft j
the fore-quarter is the Ihoulder, neck, and breaft ;
the hind-quarter is the leg^ which contains the fillet,
knuckle, and loin.
FORK.
i
MARKETING.
i
i
PORK.
YOU mvttt. be paniculaily careful in the choice of
,pork, for when it is mcafly it is very dangerous to be ^^
eat. You will know whether it is meafly by the fol-
lowing maxim: rake and fqueeze the lean between
your hands, and if it is meafly there will appear little
fpccks like fifhrs eyes, and the infide of the throat, '
the liver, and lights, will be full of them, and the
fata very pale white ; if young and good, the lean -
yiWl break on pinching it, the flcin very thin, and
will dent by nipping it with your finger and thumb ;
the fat and lean ot a fine white, like veal, and fofc
as velvet. If the lean is red and tough, and the fat
flabby and fpongy, and feels rough, it is old. If off %
a young boar, or a hog gelded^ at its full growth, 4
the lean will • be hard, tough, red, and of a rank
rammifh fmelL If the meat is cool, ftiff, and
fmooth, it is frelh ; if clammy or flimy, it is dale.
Be furc to run your finger under the twift of the leg ; ;
if it is frelh, you may be affured that the reft is fo, |
as it gets mufty there fooncft. The pieces in a ^ ^
porker are the head and inwards, which is the heart, '
liver, lights, crow, kidnies, and fkirt ; the maw and
the guts, which areeithermade chitterlings, or cleanfed " ;
for hogs* puddings. The fore-quarter »s the fore-
loiji, and ipring. The hind-quarter is the leg and
hind-loin, or cut thus ; cut a Iparib off the fore*
quarter and the hand j cut the leg like a ham j then .'
cut off the belly-piece to fait, and with a chopper
cut it about an inch from the chine *, cut it all through
and take off the rind ; the chine-bone makes a fine
grifkin, and the other the fwcet-bonc. A bacon hog !
is cut different for making hams and bacon ; you can
cut bald or fparibs, chines and griikins, and plenty ' •
B3
6 MARKETING.
of flake, for-hogs lard ; the haQet is very good
roafted, and the feet and ears d reft fevera) ways. Pork
is in feafon from the ift of September till May,
F E N I S O N.
AS venifon is the deareft article that is bought of
flefh kind, fo you (hould be more circumfpeft in the
choice of it \ the haunch is undoubtedly the fined.
Run a fkewer under the bone, and if it fmells fweet,
ic is good \ but be fure that the thick part or cufiiioti
does not look green, if it does it is ftruck and ftinks
all through ; the infide of the flioulder will look red
if frefh, if ftale it will look black and green ; the
neck part ftinks firft on the fide, and looks very green
and clammy *, run a fkewer into the thick part of the
neck, and if it fmcll fweet the neck is fo 5 be fare
choofe it with the fat white and very thick on the
haunch and neck ; if you have occaGon to keep ic
any length of time, and have an ice well, wipe it dry
with a cloth, and pepper the infide well ; put a
ihcet of paper all over it, and put it on the ice, and
when it comes out hang it in the air two or three hours
to' tak» of the damp. If you fliould have it hang-^
ing in the air, and you perceive it is likely to lighten,
be lure to carry it into a cellar where no lightening
can get to it, for if it ftrikes it, it will ftink in a few
hours ; the different parts are the head and umblcs,
the fry and chine, which is very good to make foup
with ; the haunch, the flioulder, and the fide, which
is the neck and breaft. Buck venifon comes in fealbn
the 1 ft of June, and lafts till the middle of Septem-
ber. Doe venifon conies in about the middle of
Oflober, and lafts till January; likewife the heifer,
which is a buck fawn cut while it is young. A buck
(hould never be kiUed qnd^r feven years old, nor above
BR4fFN.
MARKETING.
B R A W N,
THERE arc four forts of brawn, i\nt Canterbury,
Oxford, London^ and Shrewfbury ; the Shrewsbury
is a very red colour, and the rolls thicker than
any of the others. Canterbury is efteemed the fined,
and is. a pale colour ; fo is the Oxford and London. It is
known to be old by the thickncfs of the rind % if thick
and hard it is old, but if moderate it is young. The
find and fat of barrow or low brawn is very tender.
HAMS.
THE Weftphalia hams arc cut longer, and are
thinner than the Engliih hams. The Weftmoreland
and Yorkfliire are chofe by the fliortnefs of the
ihank and thicknefs in the cufhion ; put your trying
or penknife under the bone, and if it comes out
clean and has a good fmell, it is fweet and good *, but
if it is daubed and has a rank fmelj, it is tainted or
tufty» and be fure not to buy it,
BACON.
THE Hampfhirc, Wiltlhire, and Berklhire bacon
is efteemeil the beft \ if the lean is of a fine red^ and
flicks clofe to the bone, and the fat of a clear white,
without any yellow ftreaks, and the rind thin, it is
young and good ; if any yellownefs, or the fat of a
faint duiky wbite^ and feds fofc, it is rufty, or foon
will be fo.
B4 rURKJES.
*-. ■ (.. •
S M A R K E T I N Ci.
r V R K I E s.
IF the cock turkey is young, it will have fmooth
black legs with the fpur juft appearing ; if frefli the
eyes will look full and bright, and the velvet of a
fine red, and the feet moift and limber. Be careful
tp obferve that the fpurs are not cut, or fcraped over
to deceive you. If the eyes are funk, and the head
looks black, the feet dry and ftiff, it is ftale. Tho
fame rule will hold good for a hen \ when old, her
legs are rough and red \ if with egg, the vent will be
fort and open, but if not with egg, the vent will be
clofe and hard^
C J P O N.
A true capon, if young, his fpurs are (hoft and
thick, his legs fmooth, the comb large and pale^ with
a fat vein on each fide his bread ; very fat down the
back and rump, and a thick belly, his body larger
than any common fowl \ if new a hard clofe vent,
and the fat moift and limber ; if ftale a loofe open
venr, and the fat dry and ftifF« A capon is the better
for keeping four or five days.
F O fF L S,
A ycung cock has very Ihort fpurs^^ his legs
fmooth, but take the fame precaution as in turkies \
if old his fpurs will be long and (harp, and an open
vent -, if ftale its feet will be dry and ft iff ; if frelh
the vent clofe a(id hard, the feet limber and moift^
and fo of a hen for newnefs or ftalenefs ; if old her
legs and comb are rough, with long hairs all over the
body ; a pullet with egg is efteemed the beft, a little
before fhe begins to lay them ^ (he has a large opea
vent;
MARKETING. 9
C H I C K E N S.
THE bread of the chickens, if well fedj have a
ht vein on each (ide of it ; a f^t rump, and the
breaft feels as foft as velvet ; if freih the feet are moift
and iimbei* ; if ftale, dry and ftiff» and the whiter
tbey are the better,
GEESE.
A. young goofe has got a yellow bill and feet,
with no hairs but Hubs on them ; when freih the feet
are limber, when dale dry and lltfT; when old the bill
and feet are very red, with long hairs all over the
body. Green geefe come in fealon in May, and laft
till Midfummer; the others are in feafon till Chrift-
roas. The green geefe (hould be fcalded, and the
ftubble geefe picked dry. The fame rules will hold
good for a wild or bran goofe, only this difierence,
their fielh is a great deal blacker,
DUCKS and DUCKLINGS.
THE breafts of ducklings or young ducks, if
properly fed, will be plump and fiefhy ; by handling
thcro ,you will know if thty are fo by the fubftance,
becauie the poulterers flatten them on the breaft, to
Inafce them took wider over; if freih the feet will be
limber ; if ftale dry and ftifF. Old ducks legs are
Very red, with hard fcales at the bottom, and their
bodies lull of long hairs and yellow. Ducklings
come in feafon in February, and (hould be icalded till
ffay^ and j^icked dry after that time.
frJlD DUCKS.
lo MARKETING.
WILD DUCKS.
A wild duck's feet are very fmall ^and red, the
belly very plump^ and if good the fat on the rump
is hard and white ; if very yellow, it eats ftrong and .
fiftiy^ if it is fre(h the feet are moid and limber, if
ftale the feet are dry and ftifF, and the body looks
Uack.
Eafterliags, pintails^ dun birds and teal are chpfen
the fam^ way, only the feet are black.
PHEASANTS.
> THE cock pheafant is the mofl: beautiful wild
bird that ever was bred in England, and both cock
and hen are of a fine flavour ^ the cock if young has
ibort dubbed fpurs, but if old long and very (harp i
the ben has none, but mod valued ; when with egg
the vent is large and open ; if the vents are loofe and
green they are ftale. As this is game by aft of par-
liament, they are not allowed to be in feafon only
from the ift of Oftober to the id of February;
Heathcocks and hens are known whether new or ftale
b the fame manner.
PjIRTRIDGES.
THE cock bird is the largeft of the two, has dark
red feathers on both (ides the breaft and wings, and
when young the bills are of a dark colour, the legs
yeUowi(h *, it they are fre(h the vent will be firm, but
if ftale it will look green, and the (kin will peel oflf
when rubbed with the finger ; if they are old the bills
will be of a light colour, and the legs blue ; be furc
as you ^et them to draw the crop out, for if they
have
MARKETING. i|
have fed on green wheat they foon will (link; Thia
g^ame is allowed from the ift of September to the
14th of February,
m
WOODCOCKS and SNIPES.
THESE are birds of paflTage, and found in this
country only in winter % they are better after a month^i
reft from their long paflage over . the ocean ; and
efpecially in frofty weather, as they feed by the clear
fprings that don't freeze ; when fat they are*firm and
thick, with a fat vein on each fide the breaft, the
thigh and rump fat^ and a clofe vent ; a lean one will
have a loolc vent ; if frefli killed their feet will be
limber, and the head and throat clean ; if you opea
the bill and fmell at the throat, it will foon tell whether
it is frefli or ftale;
BUSTjiRDS.
THESE are the real wild turkey, and a very largp
heavy bird, and vcrv Ihy to come near to kill ; con*
fequently are very fcarce. The fame rules will hold
gcod for the choice of thefe curious birds as is given
for turkies.
PIGEONS.
WHEN young they are not full feathered, their
legs are of a dark colour, fiill and fat at the vent»
and the feet limber ; if the vent is loofe and green
they are ftale % when old the legs are large and red.
The Tumham Green pigeon is the fineft and biggeft
of any. The tame pigeon is larger, and preferable
to thq wild i 1$ very fat and tender^ but the wild
pigeoa
MARKETING
pigeon is not fo fat. Wood pigeons arc larger than
the fame, and the feathers blueiOi, but in. other re-
(pe£bs like them.
fTHE^T E^RS^, LARKS, &c.
' ALL forts of fmall birds are chofen by the fat-
iiefs of the breait and rump ; and for newnefs or
^aknefs by the fecc being limber, if new } dry and
•ftia; if ftale.
HARES.
• WHEN a hare is frefli it will look of a pale
colour, and ftifF; if it is ftale, the fledi black, and the
body limber; if the cleft in her lips fpread very
much, and the claws blunt and rugged, (he is old ; if
the hare is young the claws will be imooth and (harp,
the ears tear eafily, and the cleft in the lips not
ipread much. The only diftinftion between a hare
and a leveret is, that a leveret has a knob, or fmall
bone near the foot on the fore leg, if not it is a hare.
Hare hunting begins the iftof O6tober, and lads
till the iftof March;
RABBITS.
THE wool and claws of a rabbit when young are
fmooth ; if old the claws are very long and roughs
with grey hairs intermixt with the wool *, if fre(h ic
is ftiflr, and the fle(h white and dry ; and when ftate
the body will be limber, tlie fle(h look blue, with a
Oime upon it. Wild rabbits are in fcafon from July to
December. Tame ones all the year.
FISH.
MARKETING. 13
FISH.
THE beft method to difcovcr whether fi(h is nc^
or dale is by looking at the gills ; if they look of a
lively red, and open tight, ^ith the eyes Handing
plump in their heads, the body of the fifli ftiff, and
the fins ftand firm, you are fure the fi(^ is frefh ; but
if the eyes are funk, and the gills look dim, blacky'
or muddy, it is not good ; and be fure to fmell it at
the gills or mouth. Frefti water filh is the beft that
are caught in running water. Fond filh is liable to
cat muddv.
#
T U R B 0 T.
YOU muft chufe a turbot by the tbicknefs and
plumpnefs of the belly, the gills of a fine red, and
the belly of a bright cream colour ; if it is thin and
looks bluifh it will not drefs nor eat well. Turbot arc
ia high feafon from April to the latter end of Auguft^
CO D..
CHUSE a large or fmall cod that is thick and
round in the body, and feels finp> the eyes bright
and plump, and the gills of a lively red, and the
flcfh looks white and clear when it is cur, then you
are fure the fifli is good ; if it feels flabby, the eyes
funk, and the gills dim or muddy, it is not good
nor frefli. Cod is in feafon all the winter.
WHITING.
THE filver whiting when frefh, (bines bright, and
as white as filver, the eyes plump and lively, the
gills of a fine red, and tight, the body ftififand firm 1
whca
14 MARRfiTlNG.
vhen dale looks dim, the eyes {hrunk, and the head
withered and black, the gills black, and the body
limber and flabby.
HADDOCKS.
tVHEN frcfli they have a lively hue, rather inclined
to black, their eyes full, bright and plump, they have
a j;)lack fpot on each fide the back like the mark of a
finger and thumb, their gills red and hard to open,
and their bodies (lifF; when ftale the eyes are (hrunk,
dnd the head withered, the gills black, the body
limber, and of a flat duiky colour
SCAirE, or THORNBACK.
CHUSE the thickcft and whiteft you can get y in
cold weather it will be better the fecond or third day
after it is brought to market alive, but in hot weather
it muft be eat frefh, it fo foon ftinks, and then it is
very difagreeable, it fmells fo ftrong.
■
SALMON,
THE fcales of this fi(h when frefh and in high
feafon, are very bright and clear, and the fins
red, the flefh feels firm and of a fine red,
head fmall, with very little fpawn in the infide ; when
out of feafon it is full of red or yellow fpots, the flefli
pale and flabby, with the belly full of roe or melt, the
head long, and the jaws turning at the ends, in that
ftate it is not good. Salmon eats mellower when kept
'two or three days, than when it is quite frefh, for ic
boils curdly when jufl dead. The Severn and the
Wye falmon are cfteemed very much, but whether
that or the Thames is beft is a matter of doubt, and
moftly depends upon fancy.
SfURGEOK
MARKETING. 15
STURGEON.
WHEN fturgeon is frclh the meat cuts vcrf
white, firm, and without crumbling, the veins and
griftles of a fine blue, the ikin tender, good coloured
and foft, of a fine pleafant fmell ; but when the veins
and griftles are brown or yellgw^ the fkin harfli,
tough, and dry, of a ftrong difagrecable fmell, the
fifb is not good.
SOLES.
WHEN you buy foles chufe them that arc the
thickeft towards the ht^d, and firm, the bellies of a
fine cream colour, and alive if you can get them ; if
inclined to be blui(h or flabby they are not good, nor
will not eat well
TROUT.
FRESH water trout is efteemed the beft, they are
red and yellow ; the female is the beft, which is
known by the fmallnefs of the head, and the belly
deeper than the male ; when fre(h they look of a
fine; bright colour, their eyes plump and bright, and
the gills red. The Berwick trout is long and ftraitj
with fine bright fcales, the flelh firm and red ; this is
efteemed the fineft fifti of the kind ; they both
come in feafon at the beginning of June and laft till
September.
CARP and TENCH.
THESE fi(h flhould always be dreft alive, for if they
die in the water they are good for little ; if out of the
water mind the gills are frefix and redj and hard to
open.
I« M A R K B T 1 N G.
open. The carp ihould be thick and plump, and the
fcales of a bright hqe j the tench if good is of a gold
colour ; the fame rules will hold good for pike^ perch,
and all forts of frefti water fifli except eels. The
ThanDcs eel Is th^ bcft,' having a fine filver beUy ^
the Dutch and the Iflr of Ely in general are not good,
cat muddy and (Irong; they ihould always be
dreffed alive.
IS M 1^ L t S.
WHEN frelb, are of a fine filver hue, firm and
ftiff, with an agreeable fmcll refcmbling that of a
cucumber ) thofe caught in the river Thames are the
beft.
HERRINGS.
WHEN iheir heads are of a fine red, the {cale^
fhinc bright, and the body ft iff, they are new 5 if the
head is black and the fcales dim, the body limber,
they are ftale. The Britifh pickled herrings arc fat,
thick, and the fcales fhine like gWifs that is broken}
the red herrings are red, firm and dry, and all her-
rings fhoukl be full of roe, for when Ihoiten they arts
good for nothing ; (tttti herrings are in ieafqn HC
Michaelmas, and when the mackrel fir ft come in.
M A C K R E L.
THIS is a very tender fi(h, and muft be handled
but very little ; when frefti it looks of a moft beau*
tiful ftiining green, the eyes bright and full, the body
firm and ft:ifF, and the grlls red and full of roe ; when
ftale the body looks black, fiabby and thin, the eyes
fhrunk and withered, and the gills black *, the fofc
^oe is efteemed the beft \ it is in feafon from April
to July;
FLOUNDERS.
MAkKBtiNGi if
PLOUNDMrH and plaice.
THESE fiOi ought to be drcflcd alive ; the
^oundercaught in the river Thames is the bed, but
fome are caught in other rivers and the Tea ; if dead
and freffi the bellies will look of a creani colour, the
eyes plump^ and the gills red^ and hard to open, the
body ftifF and cleans when ftale the bellies look
bluifh, the eyes fhronk and withered^ the gills dim^
and the body limber and flimy ; they are in fcaloh
from January till March, and from June till Sep*s
tcmberi
R^D MULLET.
THIS IS a very fine fifti, and when frcfli iS\bf i
fine gold colour, almoft equal to gold flfli, the eyes
bright and the body ftiff; if Hdle the body looks
faded and the eyes (hrunk and withered.
GRET MULLET.
When frelh the fcales are of a fine fpirkliAgj
grey; the eyes full and plump, the gills red, and the
^ify ftifF; if Rile the fcales look dim, the eyed
fiirunk^ the gills black, and the body limber and
fiimy.
^ LOBSTER Si ^
THIS fifti will live till all the fubftande is walled i
the beft method is to buy them alive,- and boil them
)rourfelf| but be furc to weigh them^ if they arc
heavy and the tail ftrikes quick arid ftroftg, they ard
good 5 if weak and light, with a froth at the mouthy
they arc fpent« When you chufe a boiled one,' put
ig MARKETING.
your finger and thumb on the body and pinch it, i(
it pinches tight, and the tail goes back with a ftrong
ipriflg, the Tobder heavy, and a good bright red, ic
is good ; if. light and loofe, and the (hell dufky, ic
i;s ftale or fpent. The cock lobfter is known by the
narrownefs of its tail, the two upper fins under the
tail are hard and ftifF; thofe of the hen are foft, and
the tail broader ; the meat of the cock is firmer than
the hen, but the hen is preferred on account of the
fpawn.
The fame rule will hold good for crawfiOi, or a
crab, only be fure, if the crab is boiled, to fmeU
u^dcr Che tail, if fwcct it is good.
/
SHRIMPS and PRAfTNS.
THESE little (hell-fi(fa, when alive, are fo ckar
that you may/ee through them -, the prawns, when
frefh boiled, are of a light red, their tails clofe and
ilifF; if loofe and (limy, and fmell ftrong, they are
fiale ^ fo of (hrimps only, they look of a dufky red.
o r s r E R s.
THE Cokhefter, Pyfleet, and Milford, arc the
beft barrel-oyfterS) and efteemed the fined flavour ;
they are fat and white, with the beards green ; the
native Milton is the next as the fatted, the Aells
are tranfparent and thin. In chufing an oyfter take
the deeped fhell, and if you hold it up to the light
nnd it looks clear and clofe, bites keen to the knifc^
and opens as f«on as the body is wounded, it is a
good one.
CHEESE.
M A R ic g f 1 K a i§
C It B n S E.
CHESHIRE checfc is cftecmcd the beft whcri 6i(i
and a fine blue mouldy the coat of a fine fmoothnefsj;
and the cheefe feels firm, withotic any holes in it$ if
there are any holes^ be fure to try it to the bottom,
to find whether there are any mitei in itj and obferve
that it is white and dear where there i^ no blue
mould, and taftes mild ; if it is of a dufky. white,
and taftes ftrong^ it is not good. North WiUfhire
aod double Gloucefter cheefe fhould be as yellow ad
gold, of a fine fmooth coatj and the tafte a little
ftarp', the way to m^ke it mellow and fine is t6 put
it ioto a cellar^ and cut a hole in the middled; and
fieed it every day with mountain wine fof one month;
then it will be mellow and fine; Thin Gloucefter
cheefe 18 chofen by its clofenefs, and the colour in-
c^Iinihg io yellow^ the tafte mild, aitd the co^t clear'
and fmooth ; if it is full of eyes and pale, or Very,
yellow, it is poor. The Stilton cheefe is made of
creamj amd is not good till it is quite* fbfc and rotten;
B U t f \E Rs
WH£N you buy frefh butter be fure to put the!
knite in xYit middle and tafte ie^ if it tKftes mild andl
fweet ic is good ; if you boy a cafk of fait butter
faaye the caSc unhooped^ and try it in the middle,*
for very often there is good butter at both ends and *
bad in the middle, owing to deceitful package t the
Cambridge fait butter is the beft> and bften in winter
better than frefh if managed properly, 5y wdrkin^
k up a little, and putting it rn fpriAg water for a feW^
houts.
i0 MARKETING.
E G G S.
TO chooTe eggs' pmperly yo\i muft put the thick,
end CO yaur tongue, if it feels waFoi it is new i if it
fs cold it is ftale > and according to the heat or cold
it is new or ftale : the beft method is to bold it up
againfl: the fun, or before a candle, if the yolk ap-
pears round and the white clear it is good j but if
the yolk is broken, or fticks to the fide, the white
thick and muddy, k is ftale. Another way to try \%
ro put them in cold water,the frefher it is the fooner it
finks CO the boctom •, if addled or rotten it will fwim
on the furface of the wacer: the Hertford(hire
eggs are the largeft and beft. The bed: method to
keep eggs for ufe is to bury them in fait \ but the
fooner they are t^ed the better.
As the poulterers in London always trufs all kinds of
poultry, it will not be amifs to give the young beginner
a few inftruAions how to trufs poultry and game, as
many are obliged to leave London to go with a family
to their country-houfes foj: the (ummer, and may be
very good cooks, but not proficient in drawing and
truffing. In the firft place,, be careful that all the
Hubs are picked outj: and when you draw any kind
of fowls, &c. be fure you do not break the
gall, as it will give the whole fowl a difagreeable
bitternef3, that aU the wafiiing and wiping cannoi
iremovcr
RULES
i *i 3
RULES FORTRUSSINa
r U R K I B S.
AFTER they art properly picked, break the
leg-bone clofe to the foot, and put it on a
hook faftcned againft a wall, and draw out the
firings from the thigh ; cut the neck off clofe to the
back, but mind and leave the crop fkin long enough
to turn over to the back, take out the crop, and with
your middle-finger loofen the liver and gut at the
throat-end i cut oflF the vent and take out the gut,
pull out the gizzard with a crooked (harp-pointed
iroilj and the liver will follow, but be careful you
do not break the gall, wipe the infide out clean with
a wet cloth, then with a large knife cut the bread-
bone on each fide clofe to the back through, and
draw the legs clofe to the crops, put a cloth on
the breaft, and beat the high-bone down with a.
rolling-pin till it lays fiat. When you trufs it for
boiling cut the legs off, and put your middle-finger
in the inGde and raife the (kin of the legs^.and put
them under the apron of the turkey, put a (kewer
in the joint of the wing and the middle joint of the
leg, and run it through the body and the other leg
and wiftg, put the liver and gizzard in the pinions,
having firft opened the gizzard and taken out the
fihh and the gall of the liver, and turn the fmall
end of the pinion on the back -, tie ii packthread
Qver the ends of the legs to keep them in their
places i for roafting leave the legs on, put a (kewer
in the joint of the wing, put the legs clofe up, and
put the (kewer through the middle of the leg and
C 3 body.
s
21 TRUSSING,
body, and fo at the other fide put another flcewer tii
ft the fmall part of the leg; put it clofe on the out^
fide of the fidefman^ and put the flcewer through,
and the fame on the other fide, pqt in the liver and
gizzard in the pinion, and turn the point of the pU
hion on the back, then put another (kewer through
fhe body of fhe turkey clofe above the pinions.
rURKEr POULTS,
• » -
CUT the neck from the head and body, but leave
pn the neckrikia, draw therp the fame a^ a turkey,
ut a ikewer through the joint pf the pinion, put
he legs clofe up, run the ikewer through the middle
of the leg, through the body, and fo on the other
fide ; cut the under part of the bill oS^ twift the
ikin of the neck round, and put the head on the
point of the ikewer, with the bill-end forward3 ; put
another ikewer in the fidefman, and put the legs in
between the fidefman and apron on each fide, run the
ikewer through all, and cut the toe-nails off**, thefe
are mott commonly larded on the breai): ; you may
put the liver and gizzard in or not, as you pleitfe*
GEESE.
WHEN they are picked and ftubbed clean, cut
the feet oflf at the joint, and the pinion oflF the firft
joint^ cut the neck off almoil clofe to the back, leave
the Qpn of the neck long enough to turn oyer to the
back, puU the throat our, and tie a knot at the end,
and with your middle- finger loofen the liver, &c. ac
the brcaft-end, cut it open between the vent and the
rump, draw opt all the guts, gizzard, liver and heart,
but leave in the foal, wipe it clean out with a wet
cloth, and with a rolling-pin beat the bread-bone
jl^tj put a ikewer into the wing, and draw tt^e legs
... , ....... ... ..... ^^^^^
TRUSSING. 23
dcffe up, put the fkewer through the middle of the
leg and through the body, and the fame on the other
fide ; put another fkewer in the fmall of the leg, put
it fJown clofe to the lidefman, and run it through,
and the fame on the other fide ; cut the end of the
vent off, and make a hole big enough for the rump
to go through, as it holds the feafoning the better.
D U Q K S
ARE drawn and trufled the fame way, only leave
on the feet, and turn them clofe to the legs,
FOWLS.
PICK them clean, and cut the neck off clofe to
the back, take out the crop, and with your middle-
finger loofen the liver and guts next the breafl, cue
off the vent and draw it clean ; break the breafl-
bone flat with a rolling-pin ; if for boiling, cut
off the nails of the feet, and turn them down clofe
to the leg, put your finger into the infide and raife
the fkin of the legs, cut a hole in the top of the
fkin and pufh the legs under, put a (kewer in the
firfl joint of the pinion, bring the middle of the leg
clofe to it, put the fkewer through the middle of
the leg and through the body, and th^ fame on the
other fide, open the gizzard and take out the filth,
take the gall oixt of the liver, put them in the pi-
nions, and turn the point on the back ; tie a itriog
round over the tops of the legs to keep them in
their places \ for roafting put a fkewer in the firft
joint of the pinion, bring the middle of the leg^
clofe to it, put the fkewer through the middle of the
leg and through the body, and the fame on the
other fide ; put another fkewer in the fmall of the
k^ and through the fidefman, and the fame on the
C 4 othcf
#4 TRUSSING.
pthtr fide; put another ikewer (hrough the ikin of
fhe feet, 9nd cut off* the nails,
CHICKENS,
* • -
PICK and draw them the fame as fowls j and for
boiling cut the nails off, give the finews a nick on
each iiae the joint, put the feet in at the vent, and
put the rump in, draw the (kin tight over the legs,
put a fkewer in the fird joint of the pinion, bring
the middle of the legs clofe, put the (kewcr through
the middle of the legs and through the body, and
the fame on the other fide; clean the gizzard and
take out the gall in the liver^ put them in the pinions,
and turn the points on the back; for roafting cut off
the feet, put a fkewer in the (irfl: joint of the pinions,
bring the middle of the leg clofe, run the fkewer
through the middle of the leg and through thp body,
and the fame on the other fide ; put another (kewer
in the fidefman, and put the legs between the apron
and the fidefman, and run the fkewer through ; clean
the liver and gizzard, put them in the pinions, turn
the points on the back, and pull the breaft-fkin over
;hc ncck'cnd,
WILD F O W L of all Sorts,
PICK them' clean, xxxx. off the neck clofe to the
back, and with your middle- finger loofcn the liver
and gurs next the brcaft ; cut the pinions off at the
firft joinr, cut a flit bctweenihc vent and the rump,
and draw ihcm clean j clean them, out with the long
f:athcrs on the wing, cut the nails off, and turn the
feet clofe to the legs,, put a Ikewer in the pinion,
>vith your hand pull the legs clofe to the breafl:, ana
run the Ikewer through the Irgs, body, and the othcf
pinion > cut the vent off and put the rump through. .
^ ' ' PIGEONS.
T R U S. S I N G. 25
PIGEONS.
PICK them and cut' the neck clofc off to the
back, take out the crop, cut off the vent, and
draw the guts and gizzard out, but leave the liver
in (a pigeon has no gallV, for roafting cut the toes
off, and cut a flit in one of the legs, and put the
other through with your finger and thumb, draw the
legs tight to the pinion, put a Ikcwer through the
pinion, legs, and body, break the breaft flat with the
handle of a knife, clean the gizzard, and put in one
pinion, and turn the point on the back \ for a pye
cut the fi^jet off at the joint, turn the legs, and ftick
them in the fldes clofe to the pinions ; the fame for
ilewing or {^oiling.
WOQDCOCKS and SNIPES.
THESE are very tender to pick, efpecially when
ftale ; ybjLi mufl: handle them as little as poflible, for
the heat of your hand wi}l.peel the flcin off, which
will fpoil the beauty of the bird ; when you have
picked them clean cut the pinions of the flrft joint,
and with a roUing-pin break the br^aft*bone down
flat, turn tke legs clofe to the thighs, and tie them
together at the joints, J^ut the thighs clofe to the
pinions, put a (kewer into the pinion, and run it
through the thighs, body, and the other pinion;
ikin the head, take out the eyes, tura the head, put
it on the point of the (kewer, with the bill clofc to
fhebreafti nevpr draw any woodcocks, fnipes, nor
plovers, w{iich are trulTcd in the fame nianner.
fFHEAf
a6 TRUSSING.
JVHEAT EARS, LARKS, &c.
PICK them clean, cut o(F their heads, and the
pinions off at the firft joint ; with the handle of a
Icnife break the bread Sat, turn the feet clofe to the
legs, and put one into the other, draw out the giz-
zard, and run a long ikewer through the middle of
the bodies of twelve, and tie them on a (pit.
PHEASANTS and PARTRIDGES.
WHEN you have picked them clean, cut a flit at
the back of the neck, take out the crop, and with
your middle-finger looien the liver and gut next the
breafts, cut off the vent and draw them, cut the
pinion off at the firfl: joint, wipe out the infide with
the pinion you have cut off, (you never need pick
them farther than the firft joint on the pinion) break
the bread-bone flat with a rolling-pin, put a flcewer
in the pinion^ and bring the middle of the legs cloie^
run the flcewer through the legs, body, and the other
pinion ; bring the head and put it on the end qf the
ikewer, the bill fronting with the bread, put another
ikewer in the fidefman, and put the legs clofe on each
fide the apron, run the flcewer through alii you fliould
leave the beautiful feathers on the head of the cock
pheafant, and put paper over to keep the fire off,
and fave the lon^ feathers in the tail to dick in the
rump when roaded. Moor game of all forts is
(ruffed the fame way.
When you trufs them to boil, put the legs the
fame as a fowl trufl^d to boiU
H4HES^
M- -.
TRUSSING. yj
H A RE S.
CUT the four legs off at the firft joints, raife the
ikin of the back, and draw it off the hind-legs, leave '
the tail whole, draw it over the back, and (lip the
fore legs out; with a knife cut the ikin off the neck
and head, but mind to leave the ears on and (kin
them, take out the liver, lights, &c. and be fure to
take the gut out of the vent, cut the (inews under-
neath the hind-legs, bring them up to the fore-legs,
put a fkewer through the hind- leg, then through the
fore- leg under the joint, run it through the body,'
and the fame on the other fide % put another fkewer
through the thick parts of the hind-l^gs and body,
put the head between the (boulders, and run a fkewer
through to keep it up, and one in each ear to make
them ftand up ; tie a ftring round the middle ot the
body over the legs, and that will keep them in their
place,
N. B., A young fawn is truffed the fame wayj only
the ears are cut off.
RABBITS,
CASE the rabbits the fame as the hares, only cut
the ears off clofe to the head, cut the vent open,
and flit the legs about an inch upon each fide the
rump $ make the hind-legs lay flat, and bring the
ends to che fore-legs ; put a fkewer in the hind-leg,
then in the fore-leg, and through the body, (the
fore- leg and the hind-leg if for boiling) bring the
head round, and put it on the fkewer if for roalting ;
leave the head loofe, and put a fkewer through the
thick part of ihe hind-legs and body ; if you want
to roaft two together, truS them at full length, with
fix'fkewers run through them both, fo as the fpic
>rill faften between the rabbits,
<? H A P,
[ 28 J
C H A p. IL
O U P S^
Proper Rules to be ohferoed in making Soups ani
Broths.
IN the firft place, take great care that your foup-
pots and covers are kept very clean infide and
out^ and well tinned, otherwife the verdigreafe will
gee in them<» which is the mbfl: pernicious thing of
any to the health of thole who eat the different
ibups and broths you make, and give the foups, &c.
a brackifli, difagfeeable flavour. When you proceed
to make any brown foups, fuch as Gravie Vermiceli,
or De Santea, always put a little lean ham or bacon
at the bottom of you foup-pot or ftew-pan, and cut
your meat fmall, as you fooner get the virtue of tl)e
meat out, with a little water at the bottom ; cut
your roots and herbs as directed in the different re«
ceipts (be careful always to have them well picked
and wafhed clean before you ufe them^ put them
over the meat, with the fpicesj cover your pot very
clofe, and dew it gently over a flow fire, till you
find all the juices of the meat and herbs are drawn
out ; which will make your foup have a finer fla-
vour, than by purlsing a contrary condud ; always
be fure to flcim all the fat and fcum clean ofiP; foft
water is much the beft for all kinds of foups and
broths, except green peas foup, and then hard water
helps the green colour of your foup. In all white
foups ncypr put any f^t in of any kind ^ gnd be furc
to
s o 0 p >: 19
to boil your milk or cream before you put it into
your foup^ and put it in the iaft thing; boiling
prevents it from curdling, which is often the cafe
when put in raw. Gravy and all brown foups,
by ftanding, will have a (kirn on, which you muft
take o(F, and peas foop will fettle to the bottom ; be
fure to ftir it well up before you put it into your di(h
or tureen ; let all your ingredients be properly pro-
portioned, that they may not tafte of one thing more
than another ; let the tafte be equal, and the whole
of an agreeable relifli.
Laftly, for all brown or white foups cut the cruft
of a French roll in round or fquare pieces, about
two inches over, and crifp them before the fire ; and
for peas foup, toaft the bread and cut it in dice, put
it before the fire to crifp, as frying bread in butter
or fat makes it greafy, and often gives the foup a
naudous tafte,
S«.f . la Rchr.
TAKE a pound of lean ham, and cut it ver^
fmall, and put it at the bottom of your foup-pot,
cut the lean of a knuckle of veal in fmall pieces^
and put over the ham a large fowl cut in quarters,
put over the veal a little mace, (i^ onions, fix heads
of cellery, two turncps, four leeks, a fmall • bundle
of fweet herbs, all well waflied ; then put in half a
pint of water, and cover it clofe, and fweat it gently
for half an hour over a flow fire (but take care ic
does not catch at the bottom); then pour .boiling-
water over it till it is above covered, and when the
fcum rifes Ikim it off clean, feafon it with fait, and
fiew it gently for two hours ; then ftrain it off into
an earthen pan, and let it ftand half an hour to fettle^
then flcim all the fcum off and pour it from the fetf
tling at the botioin i in the mean time, take half a
pound
20 SOU P S;
pound of fweet almonds, blanch them and take the
ikins off, and throw them into cold water, then puc
them into a mortar and beat them fine, adding a
little creacn as you beat them, to keep them from
oiling, pick all the white meat from the fowl and
put in the mortar, and the yolks of eight hard eggs,
and beat them well together ;- take the crumb of two
penny French rolls, and put a quart of the foup to
them, and fimmer them over the fire for two mi-
nutes ; put them in the mortar, and mix them well
together with the reft of the foup, and rub it through
a tammy or napkin ^ put it in your foup-pot again
and boil it up, as the froth rifes fkim it off; then
put in a pint of boiled cream, ftir it well up, then
pour it into your tureen^ with criip French bread at
the top.
Mock Turtle Soup.
TAKE a calves head with the (kin on, and fcald
it in the following manner : Put it in fome cold
water, beat fome rofin fine, and rub all over it i then
put it into fcalding water, and keep turning it about
till you find the hair will (lip ofTi then take it out,
and as quick as you can clean off all the hair, and
waih it well after, put it into a pot aiKl boil k half
an hour ; then take off all the ikin cloLe to the bone,
and cut the tongue out and peel it, take and break
the, bones all to pieces and put them into a foup-pot^
with a ihin of beef cut to pieces ,with two gallons
of water ^ when it boils fkim it well, and put inf
fome all-fpice, fix onions, a carrot, two turneps, four
leeks, fix heads of cellery, walbed well^ and a
bundle of fwcct herbs ; fl:ew it gently for four hours,,
then ftrain it into a pan : in the mean time cut your
Ikin into fquare pieces, about an inch and a half
Qver^ and flit the tongue down the middle, and then
SOUPS. 31
cut it acrofs about one inch long, put them into a
foup pot with the foup, chop twelve fhallots fine, tic
up a large bundle of bafil, marjorum, winter I'avory
and thyme, twelve cloves, fix blades of mace, twelve
corns of all-fpice beat very fine, put all tbefe in and
ftcw it till tender J mix a bottle of Madeira wme
with four large fpoonfuls of flour veryfnoooth and
put in, but be fure to ftir it wjell about ; feafon ic
high with Cay an pepper and fait, take out the fwcrec
herbs, and fqueeze the liquor out between two places
into the foup, and {lew it half an hour; then put
in two dozen of forcemeat balls and two dozen egg
balls, and fqueeze in two )enM)ns; boil it up for cwa
or three minutes, then ferve ic in tureens.
GibleU a la turtle ^
TAKE three pair of goofe giblets, fcald and pick
them clean, cut the neck in three, fplit the head ia
two, cut the pinions in three, the feet in two, and
the gizzard in eight pieces, wafh them veiy clean,,
put them in four quarts of water,, thrqs pounds of
lean veal cut in' fmall pieces ; when the fcum x\i^
fkim it well, then put in fix onions, two turneps,,
four heads of cellery, a large bundle of fweet herbs,
fome cloves, mace and all-fpice, and a little falt^
ftew them till near tender, (train the foup fron? them,,
and wafh the giblets out clean from the other ingre->
dients in warm water ; put a quarter of a pound of
butter into a ftew-pan and melt it, put in three
fpoonfuls of fiour, llir it till it is fmooth, fkim and
pour the foup from the fettlings, and by degrees
put it into the ftew-pan, ftir it till it is fmooth, put
in a pint of Madeira, and feafon it with Cayan pep*
per and fait; boil ic for half an hour, then put ia
the giblets, with half a dozen yolks of hard eggs, ,..
ikioi it well^ and boil ic up till the giblets are tender \
boa
32 S O U P S.
boil the livers in a quart of water till tender and put
in ; then put them into a foup-dKh or tureen as hoc
as poQible.
GiMet Soup,
TAKE three pair of goofe giblets, fcald and cut
them as before, put them on in three quarts of
water, and when the fcum rifes (kim them well, and
ptit in a bundle of fweet herbs, fome cloves, mace
and all-fpice tied in a bag, with fome pepper and fait,
ftew them gently till near tender; mix a quarter of a
pound of butter with flour and put in, with half a
pint of white wine, a little Cayan pepper, ftew them
till thick and fmpoth, take out the herbs and fpices,
ikim it well, boil the livers in a quart of water till
tender and put in \ then put them in a fbup-diih or
tureen.
Soup Puree.
TAKE four pounds of lean beef and one pound
of pickled pork cut fmall, put it into a pot with
a gallon of water, and when it boils fkim it well,
then put in a quart of blue fplit peas, four onions,
fix heads of cellery, a carrot, tvyo turneps, and four
leeks cut fmal], with a fpoonful of driecl mint^ a
little pepper and fait; boil it gently for two hours,
(mind and Itir it very often to keep the peas from
fiicking to the bottom) then rub it through a fieve,
and then through a tammy or napkin, put it inta
the pot again and give it a boil up *, take two tur-
neps cut in dice, four leeks cut I'mall^ four heads of
cellery cut fmall, wa(h them well, and boil them ia
two quarts of water till tender j ftrain them off and
put them in your foup, andjuft before you fend tt
away put in half a pint of fpinacb juice> give it a gentle
boil.
S 0 U I* g; JJ
M» and keej) fttrring it all the ticne^ or Afe it will
tardlc; put it hot into your ttirecii) with crifpt bread
in a plate,
N. B. Mind your foup h well feafoned with pep«
()fer and fait.
Soup CreJJee.
t* AKE a i)Ound of lean ham^ and cut tt vferj^
Imal), put it at the bottom of a ftew-pan, then cuf
two penny French rolls in thin flices and ^tit over
the ham, cw6 dozdn heads of cellery, fix onions, twd
turnepsy toxxx leekS, and on^ carroty well wafhed and
tut fniall, a fmall bundle of fweet herbs aild a hand-
ful of watfcr-crefies, fix cloVfcs and fix blades of
tnace, all oVer the bread ; put a pint of broth made
jis follows, take three pounds of lean veal and one
of mutton, cut very fmall, put into a ftew«pan, with
two ohiohs, four heads of cdlery^ a carrot, four
leeks, put half a pint of water in ahd fWeat it gently
for half an hour; then put in a gallon of boiling
water, ^nd when k boils fkim it well ; boil it gently
for two hours, and then ftratd it oflF \ theii fweat the
ibove ingredients half an hour, pour all the broth
In, and ftew it gentfy for foiir hburs, then rub ic
through a tamitiy or napkin, put it into the ftew-paii
again, and boil it up gently for a few minutes ; fea-
fon it with fait and Cayan P£Pp^r to your pakte, boii
two handfuls 6f water-crefles in virater till tender^
lx>ur the foup into a tute^n, and put two pieces of
crifpt French roll on it, ahd the water-crefles otrt
that
t> Qr$m
34 SOUPS.
: Green ^ Peas Soup.
TAKE half a pound of lean ham cut fmall, and
pOt ic at the bottom of a fouppot, a knuckle of
veal cut in pieces over it, put in halF a pint of
water^ fix heads of cellery, fix or eight onionsj four
turneps and a carrot/ four cloves and two blades of
niace, fweat it over a gentle fire for half an hour *, in
the . mean time boil two quarts of old green peaa
well, and (train the liquor into ypur pot, and when
it boils (kirn it well ; boil it gently till it is good,
ftrain ic off into a pan, beat the peas well in a
mortar, and mix the foup with them, and rub ic
through a tammy or napkin; if you have no
mortar, you may rub the peas through a fieve with
the back of a fpoon, and mix with your foup *, put
it into your pot again, pare two or three cucumbers,
cut them down the middle, take out the pulp, and
cut them an inch long, four cabbage lettuces cut
acrofs, boil them till tender, and a pint of young
peas boiled green, put them into your foup and boil
it up for five minutes j feafon it with pepper and
fait to your palate : if you find your foup not thick
enoug^h, take the crumb of a French roll, put a
little ioup to it, and fimmer it, then rub it as the peas
and put it in, ftir it well about, and two or three
minutes before you fend it away put in half a pint of
ipinach juice, and keep it fiiirring till it boils up,
juft to take the rawnefs of the fpinach off-, thca put
it in tureens, and fend crifpt bread in a plate.
N. B. You may (lew a little fpinach and Iqueezo
it dry, chop it a little and put it in with the peas,&c.
Another
SOUPS. ' 35
Anatber Green Peas Sdup.
i ^AKE a gallon of fpring water and rinak^ it boil,
then put in two quarts of old green peas, and boil
them till tender, drain them off and fave the liquor^
and put it in the pot again, with fix or eight large
pnions, fix turneps^ two carrots, fix heads of cellery,
and if you have them fix cabbage lettucesi a little
fpinach, all well wafhed, a little cloves and mace;
boil them till all are tender, beat your old peas well
in a mortar and mix with the foup, and rub it all
well through a tammy or napkin ; put it in your poc
again, feafon it with pepper and fait to your palate^
then treat it as in the above receipt.
White Peas Soup.
TAKE four pounds of lean'veal and half a pound
of lean ham, and put it into fix quarts of .foft water^
and as foon as the fcum rifes fkim it well, then put
three quarts of old green peas, fix onions, two heads
of cellery, a carrot, two turneps, a little thyme, and
a blade of mace -, boil it well for three hours, then
tub it well through a fieve till all the pulp is out x>f the
peas, and then through a tammy or napkin ; put it into
your pot again, take two cucumbers and pare them»
cut them through and tak^ the pulp out, cut two
cabbage lettuces acrofs and boil them till tender, with
a pint of green peas boiled green, put all tliefe in
and ftew them for fifteen minuets \ feafon it with
ialr^ mix three yolks of eggs in a pint of cream^
put it in and ftir it w^ll about till it boils ; then put it
into your tureen, with two or three pieces of French
bread criipt at the top*
> - . «
06 SOUPS.
Peas Soup for Winter.
TAKE a ponnd of bacon or pickled pork and z
^in of beef cue fmall, put them into a pot with fit
^quarts of water^ (when the fcum rifes fkim it well)
then put a quart of white fplit peas in, fix heads of
cellery, fix large onions, four leeks, two turneps*
and a fpoonful of dried mint rubbed fine; boil it
gently for three hoursj and ftir k about every quarter
of an hour to keep the peag from fticking to the bot-
tom ; then rub it through a fieve^ and rub the pulp
of the peas well through, put it into your pot again»
/eafon it.withipepper and fait, cut two curneps into
dice, four heads of cellery, and four leeks Cut fmall,
boil them in two quarts of water till tender, drain
them in a fieve, put (hem in, fry twelve fmall ralhers
of bacon and put in, and boil it up five minutes;
then put it into your tureens, and fend crifpt bread
in a plate. You may make peas foup in this maii-<
ncr : When you • boil a leg of pork or a piece of
beef fave the liquor till next day, then take oflT the
fat when the liquor is cold, then put it in a pot and
Inake, it boil, with the bones of the meat and two
quarts of fplit peas \ then treat it as above direfted.
•
Common Peas Soup.
TAKE three or four rump beef bones with t
pound of bacon, put them into a gallon of foft
water, and when the fcum rifes fkim it well, put in
a quart of fplit peas, four onions, three heads of
cellery, two leeks^ and two turneps cut fmall, a
fpQonfgl of driied mint, a little pepper and falts filew
it two hours, then rub it through a fieve, put it into
your pot again, with four heads of cellcry cut fmaU
W(t^boiled } then boil it op ten minutes, and fend it
10
SOUPS. 37
in a tureen or foup-difh> with a handful of crilpc
bread in ^t. .
A Spariijh Peas Soup.
GET a pound of Spanilh peas and put them in
water the night before you ufe them, then cake three
quarts of fc^t water and one of fweet oil, make them-
botl, then put in your peas wich a head of garlick,
cover your pot ctofe, and'fiew it gently till 'the peas
are foft, feadfion it with peppei^and fait, beat the yolk
of an egg in a little vinegar and put in ; ftir it weli>.
fry ibme large fippets in butter^ and put them at the
bottom of a foup-diih, poach fix eggs and lay on
the fippet5» then pour the foup boiling hot over.
Soup Lor rain.
TAKE half a pound of lean ham cut (mail and
put it at the bottom of a foup-pot, and two pounds
of lean veal cut fmail over the ham, and a large fowl-
put in wholci with four onions, four heads of cdlery,
two turneps, one carrot, a bundle of fwcec herbs,-
four clovea, two blades of mace, put in half a pint
of water, (pt it over a flow fire, and fweat ic well, but
take care it does not (tick or burn ; then pour four
quarts of boiling water, and when it boils fkim it
well i boil it for one hour, then take out the fowl
and boil it one hour longer ; then ftrain it off and
let it fettle,, ikim it well and pour it off the fettling :
in the mean time take a pound of almonds, blanch
them, and beat them in a mortar, put in a little
water to keep them from oiling, talce the yolk^ of
fix hard eggs and the white part of the 'fowl, ^beat
them fine with the almonds, mix fome of theAoup
withjt, and rub it through a^ammy or napkin; put
it into your pot again with moll of the reft of the
P 3 foup.
38 * SOUPS,
foup, boil Mt gently for ten minutes, iktm off all
the froth as it rifes, and feafon ic with fait.; take the
white par; of another fowl and mince it, put ic in a
ftew-pan, with a little of the foup, a little pepper
and fait, and grate a little nutmeg in it, mix a little
flour and butter to thicken it, give it a tofs or two
in the pan, then take a penny French roll and cut a*
piece out of the top, pick out ail the crumb, pm
the mince in, and put the tppon; pour your foup
boiling hot into your turetfii, and put the itoll with-
the mince in the middle, 'qtid four pieces of crifpt
f r^nch bread round it.
• »>
jilmcnd-Soup^
TAKE three pounds of lean veal and two pounds
of fcrag of mutton, cut them fmall and put them
into a foup-pot with four quarts of water •, when the
fcum rifes (kirn it weH, and put in two turneps^* two
heads of cellery, two leeks, all wafhed well and cur
fmdl, and two blades of mace; boll it' gently till
half is reduced, feafon it with fait and a little Cayan
pepper, blanch half a pound of fweet almpnds, beat
them in a mortar, and as you beat them pm in half
a pint of cream, to keep them from oiling, ftrain
your foup to the almpnds, and rub it through a fine
iieve ; put it in your pot again and miike it hot, but
do not let it boil; have ready three fmall French
rolls about as big as a tea-cup, blanch a few Jordon
almonds, cut them lengthways, and (lick theoi all
over the tops and fides of the rolls ; put the rolls
into your tureen, and pour your loop over them :•
thefe rolls look like hedge-hogs, and the French
CQok^ terrrx 5r K«dgc hog foup.
SOUPS. 39
Soup dc Santea. ,
TAKE fix rafhers of lean ham and put them oh
the bottom of a dew-pan, then three pounds of lean
veal cut fmall over the ham, and three pounds of
lean beef over that, fix onions, four heads of celleryi
two leeks, a carrot, two turneps, all waflied well and
cut fmall, a bundle of fwect herbs, twelve corns of
all-fpice, four cloves, and four blades of mace, put
in half a pint of water, put it ov^r a Qow fire till* it
fticks, (but mirid it does not (lick too much) then
put in a gallon of boiling water, and when it boils
flcim it well, feafon it with fait,' and ftcw it gently
for two hours ; then drain it oflF "into a clean pan
and let it fettle^ then fkim all the fat off and pour
it off* the fettlings into, a fotip-pot ; have ready d
large carrot, one turncp, four heads of cellery, two
leeks cut about two inches long, and as fine as yoii
can cut them lengthways, two heads of endive, t^o
cabbage lettuces cut acrofs fmall, with a little forrel
and chervil chopped fine; wafh them all well, and
put them into a itew-pan with half a pint of foiip,
and ftew them gently fifteen minutes ; tnen put theni
into the foup, and boil it fifteen minutes longer ^
then pot it into your tureen, iflvith crifpt French
bread at the top,
w
Gravy Soup. ■.
TAKE afhin of beef and cut it in pieces, and put
it in a foup-pot, with half a pint of water, fix
onions, foUr heads of cellery, two turneps, a carrot,
and twelve corns of all-fpice; fweat it till it flicks^
then pour four quarts of boiling water over it, and
when it boils fkim it well ; ftew it gently for three
bourS) or till tt^ liquor is half wafted, feafon it with
D 4 iait,
(
J
49 $ O U P $♦
fait, then ftrain it ofF into a cleas pan and flcim tha
fac offi have ready a carrot and two turneps cut in
dice9 with two heads oif cellery cut about half an
)nch long, boil them in water (ill tender, then drain
fhem in.a fieve, put them into your foqp, and boi(
it ten minutes^ put it into your tureen^ wtthcrifpt
I>ench bread in ic.
N. B. If it is not brown enough put a fpoQpfpl
pf ^rowping in it.
Vermicelli Soup.
TAKE a pound of lean ham cut fmall, |ind put
It at the bottom of a foup-pot, cut a fmall knuckle
of veal in pieces, and two pounds of fcrag pf miit-r
ton, and put them over the ham, four onions^ two
furncps, a carrpr, foqr leeks, four heads qf cejlery^
well waihed and cut fmall, fix cloves, four blades of
inace, and a bundle of f^eet herbs, with half a pin(
pf water, all put ip the pqt and (seated gently for
half an hour*, then pourfopV quarts pf boiling wate^
pver it, when it boils {)cifp ic well, and^boil it gentiv
for three hours, then drain it into a clean pan, Ikitn
pfF all the fat, and pour it into a Ibup-pot from the
fettling ; boil a quarter of a pound of yerniicelli jrj
water, ftrain it in a fieve, put it into yopr foup, anc)
with two fpoonfuls of browning boil it for ten minutes ;
put fome Grifpt French bread into the tufeen, and
pour ;he foup over it;
Macaroni Soup.
MAKE the foyp as for vermicelli, and bftil s^
quarter oF a ppund of fmall pipe macaroni in tv/q
quart$ of ^ater and twp ounces of gutter till i; is
fender, then ftrain it in a fieve. and cut it about twq
jqc{ies long, put it in yoifr foup and (!K)il it ten
SOUPS, 41
minuces ; pu( U into your turiren^ aq^ crifpt FfCficIi
|)read at (ijlc top*
Soup and Boulie*
TAKE two pounds of a ferae of veal, and about
fix pQpnds of the bri(ket of beeii tie theoi tight with
p9ckthread| put them in a po( with fix quarts of
water, and when the fcum rifes ijcim it wellj then
put in Gx onions^ four keks« fix heads of cellery, a
carrot, and (wo turnep$, well walhed, a bundle t^i
fwcet herbsj a little alUfpicCt cloves, and mace ; bQ4
it gently for five hours, ^nd feafon it with fait ; then
take out the bri|ket and ta^p the bone^ out, keep it
hoc, ftrain ypur foup into $ pan to fettle, (kim off
^11 the fat| an() pour it froip the fettlings into a foup^
pot, put in twQ fpqonfuls of browning, cut a carrotji
two turneps, twp leeks, and four heads of cellery.
in long llips^ and boil them in your foup till tender ^
fben put the brifket into a tqreen or foup-dilh, and
pour jhf foup oyer it, with crifpt bre^d jn 4 plate.
Soup and Boul^e with Cabbage.
TAKE fix pounds of brilket of beef, tie it up with
fwp pounds of fcrag of veal, put them into a pot
with fix quarts of water, and when the fcum rifes
jkio) it well, and boil it gently for two hours •, cut
two carrots in quarters, four turneps in quarters, two
leeks fp}it in two, and four heads of cellery, cut one
)arge or two fmall cabbages in quarters and acrofs
fbout an inch long, wafii them all well, put them in
with a bundle of fweet herbs, fome aH*fpice, cloves^
and mace tied in a bag, feafon it with fait, and boil
it gently for three hours longer ; fkim the fat off well
stnd take the brilket out, untie it and put it in a di(h
by itfelf^ and garniih it with carrot y take out the
veal.
4t SOUPS.
veal^ fpfccs, and herbs/ and put the Ibup and the
ingredients into a tureen, with crifpt bread in i
plate,
A Weft^India Pepper Pot.
TAKE two pounds of lean veal, the fame of
rnutton, cut them fmall, with a pound of lean ham,
put them in a ftew-pan, and about four pounds of
brilket of beef cut in fquare pieces, with fix onions,
two carrots, four heads of ccUery, four leeks, two
turneps, well walhed, a bundle of fweet herbs, fome
ail-fpice, cloves, and mace, and half a pint of wai
Itr ; fvveat them well for half an hour, then pour
four quarts of boiling water into it, and flcim it well \
boil it gently for three hours, then ftrain it off, take
Ofut the pieces of beef; then put a quarter of a pound
of butter in the ftew-pan and melt it, put two fpoon-
fuls of flour, and ftir it about till itis fmooth; then
by degrees pour your foup in, and ftir it about to
keep it from lumping, put the pieces of beef in;
have ready two large carrots cut in quarters, and
four turneps in quarters, boiled till tender, take the
fpawn of a large lobfter and bruife it fine, and put
it in to colour it, with a dozen heads of greens
boiled tender; make fome flour and water into a
pafte, and make it in balls as big as a walnut, boil
them well in water, and put them in*, boil it up
gently for fifteen minutes, and feafon it very hoc
with Cayan pepper and fait ; put it in a foup-diflx
^nd fend it up hot, garniflicd with fprigs of cauli*
flov/ers round tSic difli, or carrots, or any thing eIf<J
you fancy.
'Her}
SOUPS, 4f
Hare Soupi
Take a large old bare and qut ic io pieces^ put
it in an earthen mug, with three or four. blades oC
mace, a litcle fait and C^yan pepper^ two large
onions, a red herring, fix large morels, a pint of
red wine, and three quarts of water; tie it down
with brown paper, bake it three hours in a quick
oveo, then fxrain it into a pan and let it fettle; pour
it from the fetclings into a ftew-pan, fcald the liver
for two or three minutes,^ and rub it through a (leve
with a fpoon jind put it iq ; have ready a quarter of*
a pound of French barley, boiled well in water and '
put in, put it over the Ere to make hot, (but take
care ic does not boil) theu pour it into a foup>difii
or tureen; with crifpt French,bread at the top. This
is eftcemed as a very rich foup, and fit . for a large
company, where two or three foups are ferved up.
N. B. If you difapprove of the red herring you
may leave it out.
• «
Partridge Soup.
TAKE two old partridges and (kin them, cut
them into quarters, with th^ee or four dices of ham,
fix onions fliced, and four heads of cellery ; fry them
brown in butter, but do not burn them, pour three
quarts of boiling wafer over them, with a few pep-
per corns, and ftew it gently for two hours; take out
the partridges and ftrain the foup off, put ic into the
ftew-pan again, and have ready fix heads of cellery^
cut about fix inches long, and ftew them in a little
of the foup, two ounces of whole rice boiled well iri
water, put them into the foup> feafon it with falc
and Cayan pepper, and put in the parcridges ; give
it a boil for five minutes, then put it into the tureen,
with 4 handf\]l of crifpt br^ad.
Onion
44- S O U F S.
Onion Soup.
TAKE a pound of lean ham cut fmallj put it at
the bottom of a ftew-pao, three pounds of lean beef
and two pounds of lean veal, cue fmall and put over
the ham. fix onions^ four heads of cellery, four leeks,
two turneps, and one carrot, well waflied and cut
finall, put them over the meat, with a bundle of
fweet herbs and a dozen corns of all-fpice, put in
half a pint of water, and fweat it for half an hour
over a flow 6re, ('take care it does not burn) then
pour four quarts of boiling water over it, (kirn it
well and feafon it with fait ; boil it gently for three
hours, then drain it off into a clean pan to ietile,
ikim the fat od; and pour it from the Settlings into a
Ibup-pot \ peel four dozen of fmall button onions
and put them in the foup, and boil it gently half an
bour; put it into a tpreen^ with grilpt French bread
atxbe top.
Another Onion Soup.
TAKE half a pound of butter and put it into a
fieW'pan, melt it, cut twelve large onions in fliccs
and try them brown, put in fome flour, and (hake
them about ; fry them a little longer, then pour in
three pints of boiling water, ftir them round, put
the upper cruft of a penny loaf cut in fmall pieces
in, feafoned with pepper and fait, and ftew it fifteen
minutes, keep ftirring it pretty often-, have ready
the yolks of three eggs beat fine, with half a fpoon-
ful of vinegar, mix in fome of the foup well with
them, then mix all (he foup together and pour it m
a tureen;
miff
w
p
White Onion Soup^
TAKE % knuckle of veal cue fmallj put k in •
pot with five quarts of water, and when the Icum
riles (kirn it well> peel thirty large onions, boil cheiri
with it till they aretender, with a little whole pepper
and two blades of mace; feafon it with fait, then
rub your onions thfough a fleve till all the; pulp is
out J put th^iTi into a ftew«pan with half a pound of
butter^ (hake in a little flour and half a pint of
cream, ftir thenri well about till the butter is melted^
then (train the foup in, and keep ftirring till it is
ready to boil^ then pour it into a foup^diQi oif
tureen;
Spanijh Onion ^oup4
^ BOIL eight or ten large Spanilh onions in milk
and water till they are tender, change the milk and
water twice while the onions are boiling, rub them
through a fieve till the pulp is all through ; take an
old towl and cut it to pieces, and ftew it in three quarts
of water with a blade of mace for two hours \ then
ftrain it to the onions in a ftew-pan^ ftir it well toge^
ther, and feafon it with Cayan pepper and fait % put
in half a pint of boiled cream, and boil it up gently
a few minutes $ then put it into the foup*di(h or
tureen. You may, if you pleafe, put in a liQtlc
ftewed fpinach, or afparagus tops boiled.
Another Spanijh Onion Soup.
TAKE two large Spanifh onions, peel and flice
thetD, ftew them gently in half a pint of fweet oil
till tender, then pour in three pints of boiling water^
and ftew it gently for half an hour \ feafgn it with
pepper
46 SOUPS.
pepper and falc^ a little beaten cloves and mace^ put
in two fpoonfuls of vinegar and a handful of parfley
chopped fine; fry about a dozen fippets and put
f hem at the bottom, of the fouprdifli, poach fix eggs
and put over the fippets, and pour the foup over
ineoiy and lend it to the table hot.
Cbefnut Soup.
TAKE half a hbndred of chefnuts and notch
them, put them in an earthen pan, and put them in
a hot oven for half an hour, or rQaft them over a
bow fire in an iron pan, (but mind they do not burn)
peel them, and.ilew them pnehour in a quart of veal
or beef broth : in the mean time take three or four
ralhers of lean ham or bacon and put them at the
bottom of a ftew-pan, one pound of veal, one pound
of lean beef, a pigeon cut into pieces, two onions '
fiuck with cloves, and two blades of mac^ a bundle
pf fweet herbs over the ham, with. half a pint of
^ater; fwe^t it gently till it flicks, but mud not
burn, pour in two quarts of boiling water, and fkim
It well *, (luff two pigeons with force-meat, and dew
them in the foup till .tender ; then take the. pigeons
out, and ftrain the foup to the chefnuts, feafon it with
pepper and fait to your palate, and boil it up for
five minutes ; put the .pigeons into a foup-di(b, the
chclhuts round them, and pour thp foup boiling
^ot oyer them, and two or three pieces of crifpt
French bre^d at the top; garnifh . the. edge of .the
difli with fome of the chefnuts fplit in two.
N. B. If you have a partridge you may ufe it
inftead of the pigeon, cut to pieces.
RUf^
S O U P $• 47
, Rice Soup.
TAKE a pound of lean ham cut fmall^ two
pounds of lean vcal> two pounds of lean beef, cut
Imall and put over the ham, fix onions, four heads
of cellery, two leeks, two turneps, a carrot, waded
well and cut fmall, a bundle of fweet herbs, a little
cloves and mace, with half a pint of water over the
mejit 5 fweat it gently over a flow fire for half aa
hour, (but take care it does not burn) pour three
quarts of boiling water over it and ikim it well \
ilew it gently for two hours, then drain it into a
pan : in the mean time boil a quarter of a pound of
rice in two quarts of water till tender, ftrain ic
through a fieve, put the rice and foup in a pot, 4nd
boil it for ten minutes -, feafon it with fait, and pour
it hoc into a tureen, with crifpt French bread at the
top.
, N. B. If you like it brown put a fpoonful of
browning in.
Another Rice Soup*
TAKE half a pound of rice and put it into twa
quarts of water, with a ftick of cinnamon, cover it
cbfe, and ftew it gently till the rice is tender ; take
out the cinnamon, fweeten it to your liking, grate
in a nutmeg, and let it (land till it is cold ; beat up
the yolks of three eggs with half a pint of white
wine, (lir it all together, put it over a flow fire, and
keep (lirring it all the time, till it is thick and boils,
otherwifc it will burn and curdle \, then put it into a
foup-diflu
On
4« S 6 V ^ t
Ox cheek Soup.
t AKE half an ox headland cut the cdcek dean ffotil
the bones, break the bones to pieces, and put them iii
Si large pan of >^ater alt night to foak out the blbod i
in the morning walh them cleah out, and f^'ut them intd
a pot with fix quarts of water, wheh the Iciim rlfe^
ik'rni it well ; take ^x onions, fix heads of d^llerJTj
about four leeks, and two turneps, well waQied ana
cut in two, with a bundle of (wect herbs, a fpoonful
of all-fpice, fbme cloves and mace, and a little fait ;
put in two palates, and ftew them till tender, then
take them out and throw them into cold water, and
take otf the flcins ; cut them into fquare pieces, ftcW
the head five hours, tfy if the head is tender, if not
ftew it gently till it is ; then take it out, and (train
the Ibup into a pan to fettle, flcim it well, and pour
it from the fettlings ; put a quarter of a pound of
buner in a ^ftew.pan and melt it, put two large
fpoonfuls of flour in, and ftir it about till it i&
^ooth I by degrees put the foup in, keep ftirring
for fear it fiiould go into I^mpi, if it does you mult
ftrain it through a fieve, put in half a pint of whitii
wine^ and feaion it with Cayan pepper and common
pepper and fait, nearly as hot as mock turtle ; in th^
mean time cut a carrot and two turneps in dice, four
heads of cellery and two leeks about half an inch
long, boiled in water till tender, (train them in i
fieve, and put them to the foup ; cut the cheek id
fquare pieces and put it in with the palates, and two
fpoonsful of browning, fiiew it gently for half ail
hour, and (kim the fat off clean i put it into a foup*
diih.or tureen^ with crifpt bread in a plate*
N.<B. You may put the cheek whole in a largt
foup-difiiy if you like it beft, and the foup over it#
1
SOUPS. 49
4
Ox Cheek Soup Baked,
TAKE half an ox head» and cut the cheek cl^ah
from the bones, break the bones and lay them in a
large pan of water all day to foak the blood out ;
then wa(h them cleanj and put them in an earthen
pao, and cover them with water, arid put a fpoonful
of all-fpici^ fodr onions, a carrot, two turneps, four
heads of cellery^ two leeks well wa(hed, a bundle of
fweet herbs, fome pepper and fait, two or three bay
leaves, and a pint of mild ale or beer, not porter,
tie it over with ftrong paper, put it in the oven after
dinner, and let it (lay in all night ; in the morning
take it out, and if it is not tender enough, after
you heat the oven put it in again till you think it is
done ; then take the cheek out of the foup, and
ftrain it through a fieve to fettle, Ikim off all the
fat, and pour it from the fettlings into a pan, and
put the cheek to keep hot (if it wants any feafoning
put fome in) \ put the cheek in a foup-dilh, and
pour the foup over it, with a handful of toafted
bread. A leg of beef done in the fame manner is
very good.
Hotch-potch.
TAKE a pound of lean ham^ cut it fmal), and
put it at the bottom of a (t:ew-pan, two pounds of
lean veal, two pounds of lean beef, over the ham,
fix onions, four beads of cellery, two leeks, two
turneps, si carrot, waOied well and cut fmall, a bun-
dle of fwfcet herbs, twelve corns of all-fpicc, fix
cloves, and three blades of mace, with half a pint
of water over the meat ; put it over a flow fire,
and fweat it till ajl the juices are out of the meat and
herbs, then pour four quarts of boiling water over it,
E dnd
I
^o SOUPS.
and fkim it well, feafon it with fait, dew it gently
for two hours, ftr^in it into an earthen pan ; put
about two ounces of butter into a ftew-pan and melc
it, and a fpoonful of flour, ftir it wcU till it is
fmooth, then by degrees put the foup in, and (lir ic
well ; take a large fowl and trufs ic for boiling, (inge
it and put it in, cut a favoy or white cabbage in
quarters, and tie it with packthread, a large carrot
cut in fix pieces, fix middle-fized tgrneps whole, fix
heads of the white part of cellery, and boil two
ounces of rice in water half an hour and put in,
flew it all gently till the fowl and herbs are tender ;
have ready two pounds of pickled pork boiled
tender, cut it into fquare pieces and put in, put in a
little Cay an pepper to your palate; take the fowl
out and put it in the middle of a foupdifh, the pork
all round, untie the cabbage, put that and the roots
all round and over the meat, and the foup over that.
N. B. When green peas are in feafon put a pint
of them inllead of the rice. Garnilh with fprigs of
cauliflowers boiled.
Another Hotch-Potcb.
TAKE two pounds of brisket of beef, two or
three pounds of the brisket of a bread of veal, cut
in fquare pieces, two tail-ends of rumps of beef cut
in pieces about two inches long, put them into a
flejv-pan, cut a favoy or white cabbage in quarters,
tie it up with packthread, two carrots cut in quarters,
four white heads of ccJlery, fix middle-fized turneps
whole, fix round onions, all well wafhed, a bundle
of fwcct herbs, a little all-fpice, cloves, and mace
xied in a bag, with half a pint of water; fweat it
gently over a flow fire for half an hour, (take care it
does not burn) then pour four quarts of boiling
water on it and flcim it well, put in a quarter of a
pound
SOUPS. 51
pound of butter rolled in flour, and (lew it three
nours, feafon it with pepper and falc (if green peas
are in feafon put a pine in) ; have ready a pound of
pickkd pork boiled tender and cut in fquare pieces,
put it in ; take out the cabbage a$ whole as you can
and untie it, and the fweet herbs and fpice, put the
neat into a foup-di(h, and the cabbage, roots, and
foup all over, wi(h crifpt bread in a plate; garnifli
vith carrot or cauliflower fprigs.
Breaji of f^al in Hotcb-Potcb.
TAKE the brisket eiui of a bread of veal, and
fut it ifl little fquare pieces, flour it, and put half a
pound of butter in a (lew-pan, when it is hot put in
\ht veal, and fry tt of a light brown \ then put in
two quarts of boiling water, ftir it round, (if peas
are in feafon put in z, pint of green peas) four cab-
bage lettuces cut in quarters and well waQied, two
onions chopped fine, a bundle of fweet herbs, a
litde cloves, mace, and all-ipice tied in a rag, a little
pepper and fait, cover it clofe and flew it till the
veal is tender, and feafon it to your palate; take
out the fpice and fweet herbs and put it in a foup*
dilh; garni{h with fprigs of cauliflowers or fmall
heads of greens ; if cauliflowers are in feg(bn, boil a
imzW one tender, and put it in the middle of the
di(h, and the meat round it will make it look hand*
lome ; or if peas are not in leafon, and cucumbers are,
pare fix cucumbers, take out the core, and cut them
in thin (lices inftead of the peas. In winter cue
a carrot in foiaU pieces, two turneps in dice, four
beads of the white part of cellery cut about two
Riches long, with the heart3 of four fmall favoy
cabbages, or fix beads of greens.
E 2 Hotcb*
52 SOUPS.
Hotch-potch of Mutton.
TAKE a neck of mutton of about fix pounds and
cut it into chops^ leave the fcrag end whole, put ic
into a flew-pan with half a pint of water, put in fix
round onions and fix middle-fized turneps whole, a
carrot cut in quarters, a favoy or white cabbage cut
in quarters and tied up with packthread, all well
Walhed, with a little thyme ; fweat it gently for
half an hpur over a flow fire, then pour three quarts
of boiling water over it, feafon it with fait and pep-
per, and Ikim it well ; ftew it for two hours, and
put in a Ipoonful of browning, flcim off all the fat,
put the chaps into a foup-diflh, leave out the fcrag,
untie the cabbage, put over with the foup, &c.
Garnifli with toafted fippets. You may add two
ounces of Scotch barley if you like it.
Mutton Broth.
TAKE a neck of mutton of al^out fix pounds,
cut the bed end whole and the icrag end in
pieces, put it in a ftcw-pan with a gallon of water,
and when the fcum rifes fkim it well, put in two
onions, four turneps, two leeks, and a little thyme
and parfley. well waflied •, boil it gently till the beft
end is done, then take it our, ftew the reft till your
broth is as good as you would have it, feafon it with
fait, and ftrain it oft*, ikim all the fat clean off*; have
ready four turneps cut in dice, and two leeks cut
fmall, boil them a quarter of an hour in water,
ftrain them in a fieve, and put them to your broth,
with a few marygolds and the piece of mutton 5
give it a boil for ten minutes, then put it into a
tureen, with crifpt bread in a plate. You may
thicken it with oatmeal if you think proper.
Barley
SOUPS. 53
Barley Broth.
MAKE the broth as in the above receipt, and boil
half a pound of pearl barley for two hours in two
quarts of water, (train it off, and put it to the broth
with the mutton, and boil it for ten minutes ; put it
into a tureen, with fome crifpt bread in a plate.
Scotch Barley Broth.
GET a (beep's head and feet with the (kin and
wool on, and (inge the wool off with red hot irons,
(the bcil way is to fend them to a fmith's (hop to be
done) when (inged, take a clean bru(h and fpme
warm water, and brufh them well till thev are quite
dean ; put them into a foup-por with fix quarts of
water, and when the fcum rifes fkim it clean, put in
half a pound of Scotch barley, fix onions whole,
(ix turneps whole, fix leeks, and fix of the white
heads of cellery fplit in two, two carrots cut in
quarters, a favoy or white cabbage cut f^all, and
half a pint of oatmeal, (lew it for four hours, and
ieafon it with fait ; chop a handful of parfley fine,
and a few marygolds, put them in, let it boil up
five minutes, then put the head and feet into a foup-
di(h, and the foup and ingredients all over, with
crifpt bread in a plate*
Feal Broth.
TAKE about four pounds of fcrag of veal cut
fmall, put it in three quarts of water, when the
fcum rifes (kirn it well, put in two onions, a turnep,
and three or four blades of mace ; (lew it gently fpr
two hours, feafon it with fair, and drain it off-, have
ready four ounces of rice boiled in ^ater till tender,
E 3 ftrain
56 SOUPS,
about two pounds of any fort of frefli fifli, a Jittid
lemon-peel, a bpndl? of fwcct herbs, twelve corns
of >vhole pepper, two or t|iree blades of mace» a
little horferadifh, an onion ftuck with cloves, and
the top-cruil of a penny loaf, with a little parfley,
cover it clofe^ and ftew it gently two hours ; take a
French roll, cut a little piece out of the top, pick
pi^r all the crumb, and put it in the foup ; rub it
through a (ieve, aod pound part of the fcaite or
thornback jn a mortar, mix the foup with it, and
rub it through a tammy or napkin ; put it in a foup-
pot and make it hot, feafon it with Cayan pepper
and fait : in the mean time mince the refl of the
fifh fmall, and put it in a (lew-pan, with two fpoons-
ful of the foup, a little buctcr rolled in flour, and a
little pepper ana fait; give it a tofs or two, then fill
the French roll, pour your foup into a foup-difh or
tureen, and put the roll in to fwim at the top. This
is a very rich foup, and cod or hollyt)ert Lup is
made the fame way.
Oyjier Soup.
TAKE two pounds of fcaite, flcin ir, two large
eels, and four flounders, cut fmall, well waftied and
gutted, put them into four quarts of water, and
when the fcuoi rifes (kirn it well, and put in two or
tjiree blades of mace, an onion ftuck with cloves,
two heads of crllery, a fe>y parflcy roots, and a
bundle of fweec herbs: cover it clofe, and ftew it
for twoh ;urs, fcalon it with pepper and fait and half
a nutmeg, grated ; in the mean time get two quarts
of oyftcrs, and boil them in their own liquor, ftrain
them in a ficve, and throw them into cold water,
walh ihcm well out, and beard them, pour the
oyfter liquor from the fettlings into tbe foup, pound
the pyftcrs and twelve yolks of hard eggs in a mortar
' very
s a u p s, j7
very fine, and ftr-iin Ac foup to thcmj mix them
well up, and rub it through a tammy or napkin,
then put it into a Ibup-pot, and give it a boil till ic
is as thick as cream ; then pour it into a tureen, vyiiii
crifpt French bread at the top.
Eel Soup.
TAKE four pounds of eels, (kin, gut, and walh
them well, cut them in pieces, and put them into a
pot with four quarts of water, with a cruft of bread,
an onion ftuck with cloves, two or three bkdes^ of
mace, and a bundle of fweet herbs; feafon it with
fait and ikim it well, boil it till half the liquor is
walled, then drain it off and put it into a ftew-pan,
^nd chop a handful of parHey fine, put it in, and
boil the foup five minutes ; then put it into a tureeir,
with a handful of toafted bread.
Mufcle iSoup.
TAKE a hundred of large mufcles, wafh them
dean, put them into a ftew-pan, cover them clofe,
and ftew them till they open, then pick them out of
the Ifaells, and pick the beard or crab off, if there
is any, (train the liquor through a fine (ieve into a
pan to fettle, then pour it from the fettlings to the
mulcles i take two pounds of any fort of frefli filh
and put on with a gallon of water, with a bundle of
fweet herbs, a large onion ftuck with cloves, a little
whole pepper, a fmall piece of horfe-radifh, and a
little parQey ; bruife a dozen crawfifli in a mortar,
and a dozen almonds blanched and beat fine, take
two French rolls and take out the crunrtb, and fry
ic brown in butter, and put in with three parts of the
mufcle liquor, feafon it with fait and a little Cayan
Pepper, and ftew it till the liquor is half wafted :' in
the
1% s o u f s.
the mean time get a parfnep and a carrot, fcraped
ind cut in thin fliccs, fry them brcwn in butter 5 rub
the foup through a fievc and put it into a ftcw-pan,
with the fried carrot and parfnep, and half the
mufcles, (lew them gently for fifteen minutes ; take
the other half of the mufcles and liquor, put them
into a (lew-pan with a quarter of a pound of butter,
and (hake in a little dour, and keep it (lirring till
the butter is melted; feafon it with pepper and fait,
and grate in a little nugmeg, beat the yolks of three
eggs up and put in, keep it (lirring till it is thick,
or clfc it will curdle, put it into the French rolls
after they arc crifpt before the fire, and pour your
foup hot into a tureen, with the roils fwimming at
the top.
Milk Soup.
TAKE two quarts of new milk, two (licks of
cinnamon, two or three bay leaves, a very little
ba(ket fait, and fine fugar to fweeten it, put it over
the fire to heat ; in the mean time blanch half a
pound of fweet almonds, and beat them fine in
a marble mortar, put in a little milk to keep
them from oiling, grate a little lemon-pcel into the
almonds, and wnen the milk, &c. boils drain it to
the almonds, put it into a pot, with half a nutmeg
grated, and boil it up for two or three^minutes ; cut
fome flices of French bread, and crifp them before
the fire, put them into a foup-diih or tureen, and
pour the foup hot over them.
Milk Soup the Dutch and German Way.
TAKE a quart of new milk, and boil it with a
ftick of cinnamon and moift fugar, put fome fip-
pets cut in what Ihape you pleafc into a dilh, pour
the
\
SOUPS. ^f
the milk over them, and take out the cinnamon ;
put it over a gentle charcoal fire to fimmer till the
bread is foft, beat the yolks of two eggs and mix
with a little of the milk ; then mix it all together^
and fend it to the table in a tureen hot.
Egg Soup. '
BEAT the yolks of two eggs in a deep difli, with
a piece of butter as big as a hen*s egg, take a tea^
kettle of boiling water in one hand, and a fpeon in
the other, pour in a quart gently, and keep it ftir*
ring till the eggs are well mixed and the buner
melted, then pour it into a Oew-pan, and ftir it tilt
it fimmers ; take it off the fire, and pour it between
Cwo vefiels, out of one into the other, till it is quite
fmooth and has a great froth, then fet it on the fire,
and ftir it all the while till it is hot, but not boil i
pour it into a tureen^ and fena it hot to tabic.
Turnep Soup.
TAKE a large bunch of turneps aod pare them,
fave out three or four, put the reft on in a gallon of
water^ with a bundle of fweet herbs, an ontoo ftucla
with cloves, a blade of mace, a licile whole pepper^
half ^ a nutmeg, a little (alt, and the cruft of a penny
loaf I boil it till the turneps are tender, th^n rub it
through a fieve till all the turneps and bread are rub-
bed through, put it into a ftew-pan, with four heads
of cellery cut fmall, two turneps cut into dice, cut
one turnep and two or three carrots into thin dices,
flour them, and fry them brown in frefh butter, and
four onions cut in flices and fried brown, two ounces
of vermiccli -, boil it gently till all the roots are
tender, then fend it up hot in a tureen, with crifpt
French bre«d at the top.
Soup
6o SOUPS,
Soup Maigrel
PUT half a pound of frcfh butter into a ftew-
pan, and melc it till it is done hilTing, have a dozen
round onions peeled, throw them in, and fliake them
well about for five minutes ; then put in fix heads
of cellery cut fmail, two handsful of fpinach well
picked and waflied, two cabbage" lettuces cut fine,
with a pint of green peas when in feafon \ (hake
them in the pan for fifteen minutes, put in a little
fiour, and pour in two quarts of boiling water, and
jftale cruils of bread cut in fmall pieces, feafon ic
with pepper and fait, and a little beaten mace, ftir
k well together, and flew it gently for half an hour }
take it off* the fire, beat the yolks of two eggs and
put in, with a fpoonful of vinegar^ ftir it about, and
then put it into a tureen.
You may make it thus : Get a quart of Morratq
peas, and .boil them in three quarts of water, with
fix onions fliced and fried brown in butter, four
heads of cellery cut fmall^ a carrot, turnep, and
parlhep, feafon ic with pepper and fait, a little beaten
mace, and ftcw it gently till the peas are very tender i
then rub it all well through a lieve till the pulp is
all through : have ready fome cellery cut fmall and -
boiled tender, a handful of fpinach ftewed and
fqueezed very dry, put them into the foup, and boil
it up ten minutes; take ic off the fire, and put in a
gill of fpinach juice, ftir it well up, and puc ic into
a tureen ; fend to it table hot.
N . B. Afparagus tops or artichoke bottoms boiled
tender, when in feafon, is a great addition.
• Plunk
^^T
SOUPS. 6i
PJum Porridge.
PUT a knuckle of veal into a gallon of water
cut very fmall, with a bundle of fweet herbs, fix
blades of mace, when the fcum rifcs (kirn it well,
and put in two pounds of raifins of the fun, and one
pound of pruens, boil it three hours, then rub it all
well through a fieve till all the pulp of the raifins
and pruens is through ; put it into a foup-pot, with
a pint of fack, half a pound of fine fugar, half a
pound of raifins fioned and picked, and half a
pound of currants clean waftied and picked, grate
in a whole nutmeg, boil it gently up half an hour,
and ftirit often ; put it into foup-difhor tureen, with
crifpt French bread at the top.
Common Plum Porridge for Cbri/imas.
TAKE a leg and (bin ot beef and cut them fmall,
put them into eight gallons of water, when the fcum
rifcs (kim it well, boil it for fix hours, then drain
it into a pan, clean out the pot, and pour your broth
in again ; flice the crumb of fix penny loaves very
thin, and put fome of the broth to them, cover them
up for a quarter of an hour, then give it a boil up,
and rub it through a fieve into the broth ; have ready
fix pounds of currants well wa(hed and picked, four
pounds of jar raifins picked and fioned, and two
pounds of pruens, boil all thcfe in the foup till they
fwell and are tender; then put in half an ounce of
mace, half an ounce of cloves, and two nutmegs,
all beat fine; mix them. in a litde cold broth firil,
and then put them in, with four pounds of fugar,
two quarts of fack, and the juice of four lemons ;
boil it up ten minutes, keep it flirring, then put it
into earthen pans, and put it by for ufe : when you
want
6z SOUPS;
wane it make it hot, and fend it m a foup-difli or
tureen, with crifpt French breads
Portable Soup.
TAKE three legs of veal and one of beef, with
ten pounds of lean ham, all cut very fmail, put a
quarter of a pouncf of butter at the bottom of a large
pot or cauldron, and the meat and ham in, with four
ounces of anchovies, two ounces of mace, a bunch
of cellery, fix carrots wa(hed well, a large bundle
of fweet herbs, a fpoonful of whole pepper, and a
hard cruft of a penny loaf; fweat it over a (low fire
till you find all t|he juices* are drawn out of the meat,
then cover it with boiling water, and fkim«it well;
let it boil gently for four or five hours, then drain i?
off to fettle, pour it clear from the fettlings firft,
(kirn the fat off well, and pour it into a pot, and boil
it till it is a ftrong jelly, and as (lifF as gluc; feafoA
it withCayan pepper and fait, then pour it into little
tin moulds ^ let it (land till cold, then turn it out of
the moulds, put it on tin plates, and dry it in the
fun, or at a great diftance before the fire, keep
turning it often till it is quite dry ; then put it in tin
boxes, with a piece of writing paper between each
cake J put them in a dry place for ufe. This is a
very ufeful foup for travellers, or large families;
for by putting one fmall cake into a pint of boiling
w^ter, a:id giving it a boil up, it will make a pint of
good foup j or a little boiling water poured on a
cake, will make good gravy for a turkey or two
fowls. It poflcflcs one good quality, it never lofes
any of its virtue by keeping.
CHAP-
■■■
[ 63 ]
CHAP. III.
I S H.
Proper Rules to be obferved in dre/Jing Fijh,
AS fifti is a curious article in the art of cookery;
it will not be amifs to give a chapter adapted
entirely for dreffing it.
Be careful chat your fi(h kettles are kept clean
from fand, or any thing picking to the fides, as the
fcum of the fi(h will occafion, and that they are weU
tinned, and the frying-pans the fame, your fat well
rendered and clear : be lure to have your fifli well
foaled, gutted, and walhed clean, before you drcfs
it; when you boil it ufe fpring water, and be fure to
let it boil before you put in the fifh, with fait ac-
cording to the lize of the fifh ; and when bioiled or
fried dry it well with a cloth, for when it is wet it
will not broil well nor fry crifp; never ufe any vine-
gar to falmon or trout, as ic draws the colour out;
boil your fiQi gently, if you boil it quick it often
breaks it to pieces, which very much disfigures it,
and fpoils the beauty of your fifli ;• for when whole,
and locks well to the fight, it gives the company a
good opinion of it ; when it boils, and the fcum and
froth rife, (kim it clean off, and take great care that
your filh goes hot to tai)le, as nothing is fo difagree-
able as cold fi(h.
As turtle is a fifii, we (hall give the dire6lions for
^rcffing \i firft, fo proceed with every fort, and thq
^iSerent vvays they are to be drefifcd.
64 FISH.
^0 drejs a Hurtle the Weft-India Way.
AS turtles arc of various fizcs, from one pound td
eight or nine hundred weight, I (hall confine my
direftions to one about fifty or fixty pounds, biggef
or lefs in proportion. Kill your turtle the night be-
fore you intend to drefs it, which you muft proceed to
do in cJie following manner : Tie it by its hind fins
with a cord (iifficient to hold it, then cut off the head
and hang it up to bleed all night; in the morning
cut the cailipee, which is thebelly, round, and raife ic
up, cut as much of the white meat to it as you con*
veniently can, throw it into fpring water and fait for
half an hour, cut the fins off and fcald them with
the head, and take the fcales off, cut all the white
part our, and throw it into fpring water, (the guts
and lungs muft be taken our, but be careful you do
not break the gall) wafti the lungs and heart well/
and flit the guts and maw all through with a pen-
knife, and wafli them well in warm water, fcrape all
the infide (kin off, and boil them till tender in two gaU
Ions of water; (you had better throw the liver away,
fcldom any perfon eats it, and it always makes youf
turtle look blacky then rake and faw the back fhell
about two inches deep all lound, fcald it, and take
off the fhell ; in the mean time make a good veal
ftock in the following manner : Take a knuckle of
veal and two neat's feet cut in fmall pieces, and put
ihem on, with three gallons of water, a bundle of
ftyeet herbs, four onions, a quarter of an ounce of
cloves and mace, and when it boils (kim it well, boil
it for three hours and ft rain it off; cut all the white
meat from the bones, fave out about two pounds,
and cut it in pieces as big as an egg, put a quartef
of a pound ot butter at the bottom of a ftew-»pan^
put in the white meat, fet ic over a flow fire, and
fwcat
FISH. 6$
fwcat it gently till you find it tender j put the lunga
and the part of the back (hell into a llew-pan, and
cover them with the veal (tock^ with Gx ihallot?,
two onions, a little bafil, fweet marjorum, winter
favory, thyme, and parflcy, all chopped fine, a
quarter of an ounce ot clovts and mace, and twelve
corns of all-fpice beat fine, and ftew it till tender;
take it out of this liquor, and ftrain it o^; put the
fins on in the fame manner as the lungs, and flew
them till tender ; take them out of the liquofi and
ftrain it off, put half a pound of butter into a ftew-
pan, melt it, and put three fpoonsful of flour in^
ftiritwell till it is fmooth, and by degrees pour in
the liquor that came from the lungs and white mear^
and ftir it well till it boils, put in a bottle of Ma-
deira, and feafon it with Cayan pepper and falc
pretty high ; cut your lungs and the part of the back.
Aell in pieces, with the two hind fins cut in three
pieces each, and the white meat put in j ftew it fif-
teen minutes, put a ftiff paftc all round the edge of
the back fhell, which is called the callipalh, and or-
nament it with leaves, &c. cut out of the paftc to your
fancy, feafon the fhell with Cayan pepper and fair,
putinthefe ingredients^ with thcjuice of two lemons,
fome force-meat and egg balls^ and bake it two hours ;
raifethe white meat of the belly (hell, which is called
thecal'ipee, and fluff it with force-meat, then notch
it acrofs at the top, and feafon it with beaten fpice,
bafil, marjorum, winter favorv, and thyme, chop-
ped fine, and fome little bits of butter here and there
On it, fome Cayan pepper and fait, put a patte round
the rim, and bake it three hours ; put the bones
and the two pounds of white meat on, with fome of
the ftock and a quart of water, with a bundle of
fweet herbs, fome cloves and mace, and ftew it till
YOU 6nd the foup is good ; ftrain it off, then put it
IR a foup.pot| thicken it with flour and butter about
66 R I S H.
as thick as cream, fcafon it with Cayan pepper and
{alt, and put in half a pint of Madeira, boil it
gently for about fifteen minutes, and (kirn it well ;
]6ut lome butter into a ftew-pan and melt it, with a
fpoonful of flour, ftir it till it is fmooth, then by
degrees pour in the liquor the fins were ftcwed inj
liir it till it boils, feafon it with Cayan pepper and
lalt, half a pint of Madeira, and the juice of a le-
inon, put in the two fore-fins, and ftew them fifteen
minutes, with forne force-meat and egg balls ; put a
little butter into another llew-pan, and a fpoonful of
flour, ftir it till it is fmooth, and by degrees pour in
a pint and a half of hock, ftir it till it boils, put the
guts and maw, cut in pieces about three inches long,
it\to it, and ftew it tor fifteen minutes ; feafon it with
Cayan pepper and fait, mix the yolks of three eggs
with a pint of cieam, and grate fome nutmeg inj
put it in, and keep it ftirring till it is ready to boilj
then take it oflr*, keep it fnaking, and fqueeze in a
lemon; have your callipafti,.callipee, foup, fins, and
fric afee, all hot together, and difti tliem up hot in the
following manner, your foup in a tureen in thq
middle :
Callipash
Fricaseb Soup Fins
Callipee*
When you fend the callipafh and callipec to bake,
you fhould put them* in a tin dripping-pan, ancFput
bricks underneath to keep them fteady, that the
Jiquor may not fpill.
J
FISH. 67
^notber Way to drefs a Turtle.
KILL ydur turtle the ovcr-nighr, as before di*
refied, cut the belly (bell all round, and raife it up,
cut It clean from the meat in the infide, cut off the
fins, and cut cue the white meat^ wa(h it well in
%ing water, and put it in fpring water for half an
hour ; take out the guts and lungs, and throw the
Jungs into water, treat the guts as before directed,
faw off the rim of the back /h<fll about two inches
deep, fcald ihc fins, hcad^ and (hells in hot water,
and clean off all the fcales and (hells ; have readv a
veal broth, made as follows: Cut a knuckle of veal
of about fix pounds and two neat's feet in fmall
pieces, put them on in two gallons of water, and
when it boils (kirn it well, and put in a bundle of
fwect herbs, fix onions, four turneps, and two car-
rots, fome cfovcs and mace, and a little all-fpicc,
boil it for three hours, and then (train it off; puc
your fins, head, the belly and back (hells in, and
cover them with the veal broth, with a quarter of
an ounce of cloves and mace, half a nutmeg, and
twelve corns of all-fpice, beat fine, fome bafilj fwcet
maijorum, winter favory, thyme, and parflcy, chop-
ped very fine, fix (ballots and two onions chopped
fine, ftew them till they are tender, then ftrain the
liquor from them ; put a quarter of a pound of
butter into a (lew- pan, and cut the white meat in
pieces as big as an egg and put in, with a quart, of
the broth, a bundle ot fweet herbs, and a little fait,
fct ii over a flow fire, and ftew it gendy till you find
it is tender, ihen llrain the liquor from it, and wafh
the meat in warm water, to walh the curd and fcum
oflFj throw away the liver, put the lungs and heart in
fome veal broth, and ftew them till they are tender,
with a bundle of fweer herbs, then ftrain the liquor
F Z from
P^ FISH,
from thenii and cut them in fmall pieces, and thfs
^ns and brawn from the back and belly fjiells cut in
pieces, and take the meat from the head, nvafli them
sn warm water clear frpm the herbs and fplce ; put a
pound of buttjer into a ftew-p^n big enough to hold
all the turtle^ and melt it, then put in four large
jfpponsful of flourj ftir it till it is fmooth, and by
degrees put in all the broth, keep it ftirring till it i$
quite fmooth, then piu \n two bottles of Madeira,
and all the meat, fin^, tripe, &c. with three dozen
pf force-meat balls and three dozen of egg balls,
jfeafon it with Gayan pepper and fait pretty high, and
ftcw it one hour very gently, fqueezc in four lemons,
ftew it five minutes longer, and Ikim it well ; then
tafte if it is of a fine talle, that it wants nothing,
cither of wine, fcafoning, or lemon, if it docs put
it in ; in the mean time put a pafte round the back
Ihell, as before direfled, and feafon the fhell with
fCayan pepper and fait, and put in half a pint of
Madeira, and bake it one hour-, put fome of the
tunle into the (hell, and brown it with a falamander,
;ind the reft in tureens as hot as pollible.
N. B. When you drcfs-a fmall turtle under twenty
ppunds, you will have no occafion to bake the (hell,
but cut the (hell all up, and take the brawn out, ancj
Icrve it in tureens.
Sturgeon in Imitation of turtle.
MAKE a veal broth as for turtle, gut and fcale
about eight pounds of fturgcon, and wa(h it well,
cut the brawn ©fF the white part, and cut both in
jTmall Iquare pieces, put them in a ftew-pan, and
cover tnem with broth, a bundle of fweet herbs, a
dozen Ihallots chopped fine, a quarter of an ounce
of cloves and mace beat fine, ftcw it gently till it is
near tender; mix a bottle of Madeira with four
Ipoonsful
ipioonsful of fiour very fmooth; pot it in and ftir it
well about, and feafon it high with Cayah pepper
and fait ; ftew it gently for half an hour, then put
force-meat and egg baJlsin^ fqueeze in the juice 6f
two lemons, and boil ic up two or three minutes i
take out the fweet herbs, put it in a tureen, and fend
it to table as hot as poflible. •
r ■
To boil a TurboU
FIRST gat your turbot and wafli it weU, thed
cut it acrofs the back, and draw your knife juft
abore the fins through the back-fkin, fprinkle ^
little fait over it, which will fetch all the ilime ofS%
make a kettle of fpring water boil, and put in z
handful of fait, with a bundle of parfiey and half a[
lemon ; waOi your turbot well from the flime; and
put it in on a fifli-drainer^ with a fheet of white paper
over it, and boil it gently : at tdrbot of 6ight poundst
will uke half an hour^ bigger or lefTer in propor-
tion; take it out of your kettle, and let it drain the
water froni it, then carefully flip it on your difb, with
a filb-plate in it, and take the paper off ; garnifh ic
with fi(h-patties^ len^on, and parfley, and fend lobfter^
ihrimp, and aifchovy fauce in boats.
_, # • • • #
1^6 drefs a Turbot t be ^ Dutch Way;
TAKE your ti^rbot alive and gut it, cut it fouf
tiiiics aCrofs the back and belly^- walh it well in
fpring water, and pu( it in fpring wate^ and fait for
one hour to crimps have a kettle of fpring water
boiling, put in fait enough to make it preiiy falt^
but not too falr^ walfh the turbot our^ ptitit ih and
boil it moderately fait for fifteen minutes ; then thro\Br
in a large handful of parfley, well picked and waibcd,
iuid boil it five mi/iutes longer/ hi^ve ii deep Ifoup*
f 3 4iUit
70 FISH.
dilh, and carefully take out the turbot, put it irt
vf\ih all the parfley, and cover it with the liquor; gar-
ni(h the difh with green parfley, and fend parfley and
butter and anchovy fauce in boats, mih bread aud
butter cut very thin in plates.
To bake a Turhot.
TAKE an earthen difli the fizc of your turbotj
rub butter thick all over it, fprinkle a little pepper
and fait and parfley fl)red fine over it, and grate half
a nutmeg over it ; cut the head and tail off the
tuibot and put it into the difli, pour half a pint of
vrhite wine over the iifli, then with a fmall brufii
rub the yolk of an egg on it, with little bits of butter
here and there^ bake it for one hour, or till, it is of
a fine brown; then put it into your di(h that you
intend to fend it to table in, and put it before the
fire to keep hot; take the. fauce and ftir it well to-
gether, put it into a ftcw-pan, with a little butter
rolled in flour, and a fpoonful of anchovy liquor^
and one of catchup, fqueeze in half a lenoon, and
bdil it up for five minutes; garnifh the fifli with
Ijsmon and parfley, and add flirimps or picked
muflirooms to the fauce, and fend it in boats or
bafons,
To boil a Cods iSead.
' TAKE a large cod, and cut the head and (houlders
off dofe^othe venr, take out the gills and guts and
open the found, fcrape out the blood clean from the
back: bone, ly^fli it clean, tie it up with packthread,
fprinkle a handful of fait over it, and let it lay two
hours; have r«ady a kettle of fpring water boiling,
put in a handful of fair, two or three bits of horfe-
fadilh, and ^ quarter of a pint of vinegar, put the
head
FISH. 71
head on a fi(h-drainer» put it in, and boil it gently ;
(if a large head, it will cake one hour; a middling
lizc, three quarters of an hour, and fo on for Icfs)
then tak^ it out of the water, and fet it acrofs the
kettle to drain, flip it gently on the diffa, and gar-
nilh with fmclts fried, or any other fmall filh, or
fried oyfters, with horfe-fadilh and parflcy, or bar-
berries J fend oyftcr, lobfter, fhrirnp, or cockle fauce,
in fauce-boats: the bed is oy Iter and Ihrimp faucc
for cod.
7i? roaji a Cod^s Head.
yUFTER cleaning it as before, fcore it with a
knife, drew a little falc on it, and put it into a fmall
tin dripping pan, lay it before a brifk fire, with
lomeihing behind, that the fire may roaft it (all the
water that comes from it the firlt half hour throw
away) ; then with a pafte-brufli rub it over with the
yolk of an egg, and ftrew on a little nutmeg, cloves,
and mace beat fine, and fome bread-crumbs all over ;
fet it to the fire again, and bafte it gently with but-
ter, turn it often from one fide to the other before
the fire, till it is of a fine brown (a large head will
take four or five hours roafting) ; have fome melted
butter, and put in a fpoonful of anchovy, fome
flirimps or cockles, with the liquor that comes
from the head, ftir it well together, and give it a
boil (mind it is not oily); put the head in a difh,
with the liver boiled, cut in two, and laid on each
fide; garnilh it wjth horfe-radilh and parfley, or
barberries, with the above fauce and oyfter fauce in
boats or bafons.
F 4 ^0
72 F I S H.
To bake a Cad's Head.
TAKE a deep tarthen pan, big enough to hold
the head, and butter it well, gut and wa(h the head
very clean, and dry it with a coarfe cloth, put it in
with a bundle of fweec herbs, an onion ftuck with
cloves, three blades of mace, a little whole pepper,
a nutmeg bmifed,a little lemon-peel and horfe-radifti,
rub the head all over with the yolk of an egg^ grate
fome nutmeg over it, and crumbs of bread, with
half a pint of water in the di(h ; bake it three hours
in a moderate oven, then take the head, put it into
the di(h you intend to fend it to table in, and cover
it-, put it over boiling water, or before the fire, to
keep hot; ftrain the liquor that the head was boiled
in^into a ftew-pan, with Ibme ketchup, and ihrimps
or cockles, thicken it whh butter rolled in flour,
give it a boil, put it over the head, and garnifli with
fifti patties, horfc*radi(h, and par(ky> with oyftcr or
lobiler fauce in boats or bafons.
Tojlew a Cod^s Head in Claret.
TAKE a cod's head, gut, gill, and wafli it clean,
tie it up with packthread, put it on a drainer, and
put it in a kettle jud big enough to hold it; put
half a pound of butter in a (tew-pan, melt it^ and
put four fpoonsful of flour in, ftir it till it is fmooth^
put four bottles of claret in, and ftir it till it boils,
then put in a bundle of fwcet herbs, a quarter of an
ounce of cloves and mace, and a little all-fpice, a
gill of ketchup, a fpoonful of anchovy liquor, blanch
a pint of oyfters, and (train the liquor in, feafon ic
high with Cayan pepper and fait, and ftew it half an
hour ; then drain it through a (ieve to the cod's head,
(but mind it is very thick, for the juice of the cod's
head
FISH. 73
head will thin it) put in a pint of mulhrooms, the
oyfters waflied and bearded, a quarter of an ounce
of truffles and morels fcalded and wafhed clean> with
two or three cod's founds, frelh or falt^ boiled tender
and cut in fn^all pieces; ftew it gently one hour and
a half, fqueeze in the juice of a lemon, and if ic
wants feafoning put it in, as it fhould be well fca'-.
foned s take it carefully and lay it in a deep di(hy
untie it, but mind you do not break ir, pour the
fauce and ingredients over, garniih with fi(h patties^
fried fippecs, or oyfters and horfe-radiOi.
1^0 boil Cod or Codlings.
AS thefe fi(h differ fo much in Cze, it is almoft
impoflible to give a good receipt for drefling them ;
but by many years practice I will give the bcft I
can : Gut, gill, and wafli the fi(h well, turn k
round with the tail in its mouth, and tie or (kewer
it; have ready a kettle of fpring water boiling, and
put in fait according to the fize of your fi(h, boil ic
gently for fear of breaking, (a middling-^fized one
will take half an hour, bigger or lefs in proportion)
then take it out of the water, and fet it acrofs the
kettle two minutes to drain ; flip it very gently into
the diihj and garniih with horfe-radifh, parfley, le-
mon, or barberries, as you plcafe, with oyftcr AOd
anchovy fauce in boats*
^0 crimp Cod.
TAKE your cod alive and gut it, cut it in Qices
about an inch and a half thick, wafli it clean in fpring
water; haVe ready a large pan of fpring %i'ater,
throw in a handful of fait, put in your fi(h, and Ice
it lay two hours ; then .vafli it clean out and put it
to drain.
74 FISH.
To boil Crimp Cod.
Have & ftcw-pan of fpring water boiling, put
in a handful of fair, put the cod on a drainer, put it
Ml and boil it very quick ten minutes ; then take it
out of the Water, and fct it acrofs to drain, and take
a fmooth brulh and wafc it with the water, to clean
off any (kirn or duft which may happen to be on ic;
fey a napkin in your di(h, put the fifti on, cover it
over, and fend oyfter and anchovy faucc in boats,
with fcraped horfe-radifh in a plate.
To broil Crimp Cod.
TAKE ^nd wipe the fliccs very dry with a cloth,
tfnd flour them on both fides 5 have a very clear fire,
put on the gridiron, and mind it is very clean, rub
it with a littFe beef or mutton fat, put on the fi(h,
and broil it of a fine brown on both fides, but not
burnt; put it in a hot difli, and garriilh with horfc-
radifh and parflcy, with oyfter and anchovy faucc in
boats.
Tofricafee Cod.
' GET t>^o or three cods founds and boil them till
tender, (if fait ones you muft ioak them in water
all night) cut the roe in fmall pieces, and blanch it
with the liver cut in pieces, put them into a ftew-
pan, with two or three flices of cod about two inches
thick, with a pint of fidi broth or boiling water,
feafon it with a little beaten mace, nutmeg, and fait
to your palate, a bundle of fweet herbs, an onion
ftuck with cloves, cover them clofc and ftew them
ten minutes, but not too faft ; then put in a gill of
white wine, a few oyftcrs blanched, a piece of but-
tet
FISH. 75
tcr rolled in ftourj.take out the onion and fwcct
herbs, (hake it round gently, mix the yolks of twa
eggs with half a pint of cream, put it in gently till
ic boils up ; then fqueeze ift half a lemon, put it
T^y carefully into the difli, and garnilh with fried
fippecs. Mind to cut the found into fquare pieces.
^0 fry f mall Codlings.
GUT and wafh them clean, dry them in a cloth,
and turn them round; make a batter thus-. Take
two pr three fpoonsful of flour, and mix it with
fmall beer or ale till it is fmooth, then put the fifli
in 1 have ready a panful of hot fat, put the fi(h into
the batter, and let the batter cover it, then put it
into the fat, and fry it of a fine brown ; put it on a
drainer before the fire to drain the fat from it, then
put it into a hot diih, and garnifh with horfe-radifh^
with anchovy fauce in boats.
75? boil Salmon.
GUT and fcale the falmon, wafli it well, and fplit
it all through ; have ready a kettle of fpring water
boiling, throw in a handful of fait, three or four
bits of horfe-radifh, put your Blh, cut in as large or
fmall pieces as you fancy,^on a drainer, the backfide
uppermoft, and put it in, boil it gently for three
quarters of an hour, (if the fifli is very thick it will
take an hour ; be fure you ikim it well) take it out
of the water and fet it acrofs the kettle to drain, and
with a pafte-^brulh waffi it well at the top, clear froth
all fcum or dirt that may fettle on it \ put it into the
di(h, sjnd garnifti with fried fmelts, oyfter patties,
horfe-radiOi, parfley, or barberries, with lobfter and
flirimp fauce in boats.
Sulmn
76 F I S Hw
Salmon au Court Bouillon.
TAKE about eight pounds of the middle of i
falmon, fcale and wafli it very clean, fcorc the fides
about two inches deep, that it may caice the (eafon-
ing, beat a quarter of an ounce of mace and cloves,
a nutmeg, a quarter of an ounce of pepper ground
fine, and fome fait, a lemon peel and a handful of
parfley chopped fine, mix it up with a pound of
butter rolled in flour, and put it into the notches i
roll it up in a napkin, and bind it with a fillet, put
ic into a fifb-ketdc juft big enough to hold it, pour
in a quart of white wine, a bundle of fweet herbs,
ibme fait, and a fprig of bay leaves, with as much
boiling water as will cover it, boil it gently one hour
and a half*, then fold a napkin in your difh, take it
cut of the napkin it was boiled in, and put it in
the difli ; garnifli with crifpt parfley, ferve it up
with plain butter in a boat, grated horfe-radifli^ and
vinegar made hot.
Salmon a la Braife,
TAKE the double jowl end of the falmon, or a
large falmon trout, fcale, gut, and wafl) it clean,
take a large eel, flcin, gut, and wafli it, take all the
fifli from the bones, chop it fine, with two anchovies,
a little lemon peel cut fine, grate half a nutmeg in,
fome parfley and a little thyme chopped fine, a few
crumbs of bread, a little pepper and fair, roll them
up with the yolk^ of two eggs, and put it in the
belly of the fifli, few it up, and lay it in a long fifti-
kettle juft big enough to hold it ; put half a pound
of butter into a ftew-pafv artd melt it, ftiake in three
large Ipoonsful of ftour, and ftir ic till it is a little
browa, then pour in a pine of any fort of broths
vritltf
■
FISH. 77
With a bottle of white wine, a bundle of fweec
herbs, an onion ftuck with cloves, a fpuonful of an^
chovy liquor, and a little beaten m^cei ftew it ior
half an hour, then drain it through a fieve over your
falmon, put in' half a pint of fre(h mufhrooms peeled
and wa(hed, an ounce ot truffles and morls well
walhed and cut fmall, feafon it wirh Cayan pepper
and falc pretty high, cover it clofe, and, ftcw it
gently one hour and a half j then take out the fal-
mon, be very careful you do not break it, put it
in a deep di(h, and pour* the fauce over; garnifli
with filh patties and horre-radi(h,or barberries. Tbia
is a very elegant diih for a genteel or large com-
pany.
To boil a yowl of pickled Salmon.
,WHEN falmon or other filh is dear and fcarce,
take a jowl of pickled falmon and lay it in fpring
water all night 3 have a kettle of fpring water boil-
ing, with a little fait in it, put the jowl onafifh-
place and put it in, boil it gently fitteen minutes ;
taki; it out of the water gently, and be careful you do
not break it, and flip it into your difli ; garnifli with
l^mon and barberries, with lobflier, Ihrimp, or an-
chovy faqce in a boat. .
To colver Salmon.
GET a live falmon, fcale and gut it, cut it in
ilices about two inches thick, wafh it clean in fpring
water, and then put it in a" large pan of fpring water
for two hours, then take \i put to draii).
To
•
7^ FISH,
Tb boil colver Salmon.
HAVE a ftcw-pan of fpring water boiling, throw
Jn a handful of fait, put your dices of falmon on a
fifh-pla,te, and boil it quick for fifteen minutes, then
take it out, and wafli the fcum off with a pafte-brufh,
lay a ngpkin in your di(h, and put it on the napkins
garnifl^ with green parfley, with lobfter and anchovy
fauce in boats.
To broil Salmon^
EITHER take colver or any other falmon cur in
flices, dry it well in a cloth, flour it, and Iprinkle a-
litile pepper and fait on it; have a very clear 6re,
and bfoii.it on both fides of a fine brown, put it into
a hot difh, and garnith with horfe-radifh, with an-
chovy fauce and plain butter in boats.
To broil Salmon in Paper.
SCALE and walh three pounds of falmon, cut it
in dices an inch thick, dry it with a cloth, feafon it
with pepper and fait and a little grated nutmeg j
butter half (heets of while paper and roll the fal-
mon in it, and faflen the paper all round by pinch-
ing it over -, broil it gently over a very clear fire for
twenty minutes^ put it in a hoc di(fa, with anchovy
fauce and plain butter in beats.
To boilfrejh or fait Water Trout.
GUT your trout, but never fcale it, as that takes
off the beauty of the fifli, wafli it well, and tie a
packthread round the nofe of it, and with a large
needle or (kcwer put it through the middle and
draw it to the tail, till you make it the figure of
an
FISH. 79
an S, tie it in that form to the uil, and put it on a
drainer ; have rcad!y a kettle pf fpring water bojling,
put in fomc fait to make it reliftiing, then put iip
your filh and boil it gently, (if a rniJdle-fiz^d half
an hour.) tak^ it out ot the water anid let it drain a
moment, put a folded napkin in your difb, and pujc
the fifli whole upon it; garnifli with oarfl^y, with
lobfter and anchovy or Ihrimp fauce in boats.
N. B. If your fifli is alive, gut and wafti it, cut it
acrofs on both fides, and lay it in fpring water one
hour to crimp before ypu drefs ic, apd boil it fifteen
minutes.
To drefs Urout the "Dutch Way.
TAKE your trout alive, gut them, and cut them
acrofs on both fides to .the bone, ^afh them well,
then throw them into fpring water and fait for gne
hour to crimp; put on a kettle of fpring water^
enough to cover your fi(h, with a handful of fait,
make it boil for five minutes, then put your fifh on
a dv'ainer, put them in and boil them ten minutes ;
then put in a handful of parHey well picked and
wafhed, and boil them five minutes longer; take
your fifii very carefdly out and lay them in a deep
di(h, with the parfley and liquor over them ; garnifh
the di(h with horfe-radi(h, with anchovy fauce and
plain butter in boats, amd bread and butter cut thin
in plates.
Ho boil Cod Sounds.
TAKE fix or eight large founds, and lay them in
water to freflien, (fome will take two days and a
night) then wafh them well and put them on in
milk and water, and boil them till they are tender ;
put them in a diih» with hard eggs cut in two, and
fome
6o F I S H.
fome chopped fine for garnifli, with egg faucc in t
boar. You may boil two parfneps and cue thern in
pieces, and fome potatoes, puc them in a di(h coge«
cher or feparate, as you plcafe,
N. B. If you can gee them frefli they will not
want foaking, as it is meant for fait ones \ only take
carie to clean them.
To broil Cod Sounds.
TREAT them as above till boiled, and take them
out of the liquor, dry them well with a cloth, pep-
per and flour them, and broil them over a clear fire
till they are brown ; then lay thenri in a hot di(h, and
pour melted butter and muftard mixed ovc^r them.
Tojricafee Cod founds.
TREAT them as above, and cut them in fquare
pieces, put them into a (lew-pan, with a little pep«
per and falc, beaten mace and nutmeg, as much
cream as will be fauce enough^ and a piece of but«
ter rolled in flour, keep (haking the pan well, till
the butter is melted, and as thick as you would have
it; put them into a hot di(b, and g^rnifli with
kmon and beet root*
To boil Scaite or Thornback.
TAKE your fcaite or thornback and flcin it on
both fides, gut and gill it, wa(h it very* cleans and
put it in water for one hour; have a kettle of fpring
water boiling, put in a handful of fair, put the fi(h on
a drainer, and put it in \ boil it, if a middlc-fized
one, half an hour, (bigger or Icfs in proportion) and
flcim it well ; take it out of the water and put it over
the kettle to drain, gnd with a brufh wafh it with the
b9«
F I s h; 8i
liot liquor ; put it on your diib^ and garniih with
horfe-radilh and parfley, or barbenies, wicb flirimp
and anchovy fauce in boats.
^0 crimp Scaite or Tbornhack.
TAKE your fifh alive, Ikin ir> gut and giti it^
wafli it very clean, cut it in long (lips the whole
length of the fiflit about an inch hroadj roll ic
over your finger, and throw it into fpring watery
cut the middle part in any form you like, Wafh ic
out, and put it into fpring water for one hour^ then
wafli it clean out, and put it to drain for ufc*
5V boil crimped Scaite or ^hornback.
HAVE a ftew-pan of fpring water boiling, throw
In a handful of falt> put tbe fifli on a drainer^ and
put it into the water ; boil it ten minutes^ flcim it
well, take it out of the water, and hold it to drain a
moment} put a f(4ded napkin in your diih, and
carefully lay the fifh on ; garniih with horfe-radifh
4Uid parHeyt with (hrimp and anchovy fauce ia boatsi
To fry crimped Scaite or Thornback.
CUT the fifli in pieces, about five or fix inched
long, dry \t well with a cloth, make a batter with
flour and mild ale, put the fiOi in, and cover it all
over with the batter ; have a pan of hot fat, put in
yourfifh,' and fr^ it of a fine brown % take it out^
and lay it on a drainer to drain the fat from it, put it
in a hot dilh^ and jgarnifli with lemon anfl horfv*
radifh, with anchovy fauce in boats.
Ja
82 FISH.
^ojiew Scaite or Tbornback.
TAKE about four pounds of fcaite or thornback
and fktn iCj and then cut your fifli in handfome fquare
pieces, wa(h it well, and dry it in a cloth, put in a
pint of good gravy, a pint of red wine, an onion
Iluck with cloves, a little beaten mace, a bundle (tf
fweet herbs, a fpoonful of anchovy liquor, and ftcw
it gently for half an hour \ take out the onion and
fwect herbs, and put in fome butter rolled in flour^
ihake it about, and make it of a good thtcknefs,
feafon it with Cayan pepper and fait, a fpoonful of
ketchup, and ftcw it for ten minutes longer ; (kirn ic
well, fqueeze in half a lemon, give it a Oiake round,
and then put it into a hot difli -, garnilh with lemoii
or fried oyfters i you may put in mu{hrooms,oyfters,
or artichoke bottoms cut in pieces, if you think
proper.
Tofricafee Scaite or Thornback.
SKIN the fiih on both fides, gut it jand wa(h U
clean, cut it in pieces about an inch broad and two
or three inches long, lay it in a Hew- pan, (to every
pound of fifli put a quarter of a pint of water) put
in a bundle of fweet herbs, a tittle beaten mace, nut*
meg, and a little fait, cover it clofe, aid fiew it
fifteen mit)uces ; take out the fWeet herbs, put in
ibme butter rolled in flour, and fliake it round, put
in a pint of cream and a glafs of white wine, and
keep (haking the pan one way» till it is thick and
fikn^tth ^ then difh it up, and garniih with leoioo.
t$
FISH. $3
* I • ■ • ♦ »
To koil Sturgeon^
TAKE a piece of fturgeon of about eight pounds^
gut it and wa(h it clean, lay it in fait and water four
hours I have a kettle juft big enough to hold ir^ put
iD as much fpring water as will cover it, and to two
quarts of water put a pint of vinegar, a dick of
horfe-radilh cut in dices, two or three bits of lemon-
peel, a ipoonful of whole pepper> fix bay leaves,
and a handful of fait i boil it for ten minutes, then
lay the filh on a drainer and put it in, and boil ic
gpndy for one hour and a half; then take it up, put
itacrois the kettle to drain, and put it on your difli i
gamifli with crifpt parfley and barberries, with the
lollowing fauce in boats : Put half a pint of red
wine, half a pint of gravy, with two fpoonsful of
anchovy liquor, or ketchup, a little butter rolled in
fiour, boil it for ten minutes, keeping it ftirring till
it is fmooth; fhrimp or cockle fauce and plain
butter.
To roqfi Sturgeon^
TAKE a piece of fturgeon of about feven or
eight pounds and wa(h it well, put it into a deep
difl), take half a pint of white wine, half a pint of
vinegar, an onion, a bundle of fweet herbsi fix bay
leaves, a little mace, cloves, and all-fpice, and a
fpoonftil of fait, boil it five minutes, and put it over
the fiih, keep turning it often, and with a fpoon
pour the liquor over it ; let it lay all night, the next
day take it out and dry it with a cloth, fpit it, and.
bade it for one hour with red wine ; have j-eady
mixed feme crumbs of bread, fweet herbs and parfley
chopped .fine, a little mace, cloves, and nutmeg beac
Ane, with pepper and fait, bade it with butter and
G 2 fprinkle
»4 F r S H.
fprinkle it with herbs till it is almoft done, baitiog
k ever/ now and then with butter; a thick piece
will take two hours and a half reading, a thin one
two hours, and mind before you take it up it is of a
fine brown •, have the following fauce : Take a pint
of water, two or three anchovies, a bundle of fwect
herbs, a little Icmof^peel, mace, cloves, and whole
pepper, and a little horfe-radi(h| cover it clofe and
boil it fifteen minutes ^ then ftrain it off, ' put k into
a ftew-pan agatn> put in a pint of red wine» and a
piece of butter rolled in flour, boil it till it is
fmooth ; then put in the meat of a crab, or half a
pint of picked (brimps or prawns, with a dozen
oyfters, a fpoonful of ketchup, and the juice of a
lemon, let it boil up five minxues, lay the fifh in the
dHh, and put forre of the fauce under it, but not
over it, as it will fpoil the fine brown ; garnifli with
fried fippets and lemon,, or barberr]es> with the reft
of the fauce in boats»
To roajl a Cottar if Sturgeon^
TAKE a piece of a fide of fturgeon, about fixteen
or eighteen mchcs long, cut clean from the bone,
cake the fcalea off, wafii it well, and dry k in a
cloth ; chop a dozen oyfters and a quarter of a pint
of (hrimps very fmall, an equal quantky of crumbs
of bread, a' little beaten mace, pepper, and fait, two
anchovies chopped, fome fweec herbs and parfley
chopped fine, mix them together, cut a piece ofi^ the
thick fide in the infide of the fi(h, and lay it upon
the thin fide to make it even, rub it all over wkh
the yolks of eggs, and ftrew the mixtuie over \t\
then roll it up tight, run two flcewers through it»
and tie it with packthread, run the Ipit througn the
niddk and put it down to the fire, roaft it gently
for two hoiin and a half^ and bafte it well with but-
tcr^
FISH. ^s
fcr; when it is done take it off the fplt, untie it,
and puil the Ikewers out, put it in the dith, and put
the fame fauce as for roaft fturgeon over ft ^ garniHi
with fried fippets and horie-radilh.
To haki a Collar of Sturgeon.
TREAT it the fame as for roafting, put it into a
deep diih, with a pint of red wine, half a pint of
water, a bundle of fweet herbs, a little' cloves and
mace, and a little pepper and fait, flour it over, and
put fome pieces of butter over it ; bake it two hours
in a moderate oven, then put it into your drib and
cover it, and as quick as you can ftrain the liquor
into a ftew-pan, with a little butter rolled in flour,
a fpoonful of anchovy liquor, a fpoonful of ketchup,
and the juice of half a lemon ; boil it till it is
fmooth, then pour it over your fi(h ^ garniih with
fried fippets and horfe*radi(h«
Toftew Hollyhert.
TAKE a piece of hollybert of about fix pounds,
eut acrofs the fiOi, walh it well, and cut the fins
clofe ; put a quarter of a pound of butter into a
ftew.pan and melt it, put in three fpoonsful of flour,
K\x it till it is fmooth, then pour in a pint of good
gravy, a bottle of red wine, and ftir it till it boils;
then put in a piece of lean ham cut very fmall, a few
cloves and mace, a bundle of fweet herbs, fix fiial«
lots chopped fine, feafon it with fait and Cayan pep-
per pretty high, boil it for half an hour, put your
fi(b into a pan juft big enough to hold it, Arain the
fauce over it, put in a pint of frefh mu(hrooms, a
dozen oyfters, and fome tiuffles and morels, ftew
it gently till it is tender ^ then fqueeze in a lemon,
give it a ihake^ put it into your dilh, and pour the
G 3 fauce
86 FISH.
fauc« over it ; garniih with fi(h patties or fried oyfterf,
lenfK)n and oarberries.
N . B. You may put water inftead of gravy, and
leave out the ham, if you do not like ic fo ftrong.
A head ftewed in the fame . manner is very fine, only
allowing more fauce, according to the fize.
To boil a Jobn-^a-Dore.
GUT the fifh and wa(h it clean; have ready a
kettle of fpring water boiling, put in a handfiil of
fait, put the fiSi on a drainer, and put it in, boil it
gently for twenty minutes ; take it out of the water,
let it drain, and put it on your difli; garnifli with
horfe-radifli and parfley, with lobfter and ihrimp
fauce in boats.
to boil a Brill.
•
GUT and wa(h the fifli well, throw a little fait
over it, and lee it lay one hour \ have a kettle of
fpring water boiling, put in fome fait,- lay the fi(h
on a drainer, and put it in -, boil it gently for half
an hour, fkim it well, then take it up, put it acrofa
the kettle to drain, put it on the difli, and garniih
with horfe-radiih and parfley, with lobfter and an-
chovy fauce in boats.
To boil Soles.
SCALE the belly of the foles, and take the fkin
off the back, gut and wafli them clean, and cut the
fins oflF clofe ; have a ftew-pan of fpring water boil«
ing» put in a little lalt, put in your fifh, and boil
them according to the fize ; (a fole of one pound
will take fifteen minutes, and lb on in proportion)
take them out of the water^ and with a paftc-biufh
wa(b
FISH. 8;^
waih them clean, put them on your difh, and garni(h
with lemon and parfley, with Ihrimp and anchovy
fauce in boats;
To drtjs Soles the Dutch Way.
*TAKE your foles alive, and fcalc the belly-fide,
but do not take o(F the flcin, gut and waih them
very clean* cut them acrofs on both fides four times
to the bone, put them in fpring water and fait one
hour to crimp; have a ftew-pan with fpring water,
tnough to cover them, put in fait to make it relifli-
ing, boil it five minutes, waih your filh and put
them in; boil them ten minutes, then put in a hand^
ful of parfley, picked and walhed clean, and boil them
five minutes longer; take the fifh carefully out and
put them in a foup-diih, put the parfley at top, and
pour the liquor in ; garnifli with lemon and barber-
ries, with anchovy fauce and parfley and butter in
boats, with bread and butter cut thin in plates.
N. B. Plaice or Bounders are dreflfed the fame
way.
To fry Soles.
SCALE, gut, and fkin the Ibles, wafli them well,
cut the fins clofe, wipe them in a cloth, fif they are
large cue them acrofs the back, and fiour them with
a brufli) put fome yolk of egg on the belly-rfide, and
fprinkle crumbs of bread on ; have ready a pan of
hogs lard or beef dripping boiling hot, put them in
the beliy-fide downwards, and fry them till they are
of a fine brown ; turn them, and fry the backfide
till done ; take them out and put them on a fieve, or
drainer, to drain the fat from them : have ready a
handful of parfley picked and wafhed very clean,
throw it into the fat» and fry it crifp ; put it on a
G 4 fieve
88 F I S H.
fieve to draitit put the folcs in a difl)> and garftifii
with fried parfley and horfe-radifl], with fhrimp and
anchovy faucc in boats.
^ofieno Soles.
SCALE, gut, and Ikin your folcs, wafii tbetn
veil, cut the. fins clofe, put them in a pan juft big
enough to hold them ; put a quarter of a pound of
butter in a (Icw^pan and melt it» put in two fpoona-*
ful of fiour, ftir it till it is fmooth, then put in a
Eint of gravy and a pint of white wine, ilir it till i(
oils, put in fix fhallots chopped fine, a few cloves,
mace, and all-fpice, half a lemon, and a bundle of
fweet herbs, fealbn it with Cayan pepper and fait,
boil it for twenty minutes, then (train it over the
foles, put in a ipoonful of ketchup, cover them
clofe, and ftew them half an hour over a very flow
fire ; put in fome oyllers blanched, and fome pickled
muihrooms, ftew them five minutes longer, then put
them into your difli, and the fauce over them % gar<»
niih with fried fippets and lemon,
Ho-fricafee Soles V)htte^
SCALE, (kin, gur, and wa(h your foles, cutoff
their heads, dry them in a cloth, then with a iharp
knife cut the fi(h from the bones and fins, cut them
lengthways, and then acrofs, fo that each fole will
be in eight pieces ; take the heads and bones, put
them into a fauce-^an, with a pint of water, a bundle
of fweet herbs, an onion, a little whole pepper, two
or three blades of mace, a little lemon-peel, a cruft
of bread* and a little fait, cover it clofe, and let it
ftew till half is wafted ; put your foles in a fteW'*
pan, and ftrain the liquor through a fine fieve over
thcmi and half a pint of white wine, a piece of but-
^r
FISH. 89
ter rolled in flour^ keep (baking it round for ren
minutes ; then chop a little parfley fine, and a few
mulhrooms cut fmall and put in, grate a little nut-
meg in a gill of cream, pour it in, and keep (haking
the pan till it is thick and fmooth ; put it in a hoc
dilh, and gatrniih with lemon and parfley.
Tojricq/ee Soles browrtm
•. TREAT your foles as in the above reoeipt, boil
the bones, flour the fi(h, and fry it of a light brown
in butter \ take the filh of a fole, beat it in a mortar,
with a piece of bread as big as a hen's egg foaked in
cream, the yolks of two bard eggs, a little butter,
a litcle thyme and parfley ihred fine, and an anchovy ;
feafon it with a little beaten mace, pepper and fait,
beat all well together, and mix it up with the yolk
of a raw egg and a little fiour, make it into fmaU
balls, and fry them of a light brown ; put the fi£b
and balls before the fire, pour all the fat out of the
pan, and ftrain the liquor into a ftew-pan, with
half a pint of red wine, and ftir it well round in the
pan ; put in a few trufHes and morels^ a few pickled
mulhrooms, afpoonful of ketchup, and the juice of
half a lemon, put in a piece of butter rolled in.flour^
and keep ftirring it till it is fmooth and thick ; then
put in your filh and balls^ cover it clofe, and (tew ic
five minutes, put it in a hot dilh, pour the fauce
over it, and garnilh with lemon. You may drefs a
fmall torbot or any flat filh in the fame manner.
To broil Red Mullet.
NEITHER fcalc nor gut your mullet, wipe them
very clean in a cloth, butter half a (heet of writing
paper for each filh, put them in, and fallen it all
round; have ^ very clear fire^ broil (hem very
gently
90 F I S H.
jgently for twenty minutes, then put them in a diflit
with anchovy faucc and plain butter in boats*
^0 ioil Grey Mullet.
GUT and walh the ,fi(h very clean -, have a kettle
of fpring water boiling, put in a handful of falt>
lay the fi(h on a drainer, put them in and boil them
fifteen minutes ; take them out of the water^ and let
them drain a moment, put them in the difli ; gamiih
with horfe^radilh and parfley^ with anchovy lauce and
plain butter in boats.
To brcil Grey Mulkt.
GUT and wafli your fifli clean, dry them well in
a cloth, and flour them on both fides ; have a clear
fire, broil tliem of a fine brown, aijd put them in
a hot di(h ; garnifh with lemon and barberries^ with
-anchovy faoce and plain butter in boats.
To broil Weavers.
GUT and wafli them clean, dry them in a cloth,
and flour them oh both fldes^ have a clear fire^ and
broil them or a fine brown \ put them in a hot diih,
with plain butter in a boat. Thefe are a fine fi(h,
and cur as Arm as a fole ; but be careful you do not
wound yourfelf with the (harp bones in th( head, and
the fins on the back.
To boil MackreU
m
GUT and walh the mackrel clean, take care of the
liver and roe, and put it in the fifh again ^ have a
kettle of fpring water boiling, put in fome fait, put
the fifh on a drainer, and tie them acrofs it with
pack-
FISH. 91
packthread, put them in and boil them ; (if large
half an hour, fmaller twenty minutes) t^ke them up,
let them drain a moment^ and put them in a di(h $
garntlh with green fennel and fcalded goofeberrics,
with fennel and butter and plain butter in boats. ^
To broil MackreL
GUT four mackrel and walh them clean, fplit
them down the back, wipe them dry with ' a cloth,
fpriokle fome pepper and fait on them, with a little
fennel, mine, and parlley chopped fine, flour them,
and broil them over a clear fire till they are brown i
put them in a hot dilh, and garnifh with fcalded
goofeberries and fennel, with fennel and butter and
plain butter in boats. You may broil them whole :
gut and wa(h them very clean, chop fome fennel,
mint, and parfley fine, mix it with a piece of butter
and a little pepper and fait, ftufi^ the mackrel and
wipe them with a cloth, flour them, and broil them
gently for half an hour; put them in a hot diib, and
garniifa with fcalded goofeberries and fennel, with
plain butter in a boat,
Mackrel a la Maitre de Hotel.
TAKE three mackrel, gut and wafli them clean,
wipe them dry in a cloth, flit them down the back
from head to tail, but do not open them, flour and
broil theiti over a clear fire ; have a hot difli ready,
chop a handful of parfley and young onions, well
picked and waflied very clean, mix it up with a
quarter of a pound of butter, and pepper and fait,
put the fifl) in the difli, and the parfley, &c. in the
flit; keep them before the fire till the butter is
melted, fqueeze the juice «f two lemons over them,
and fend them away hot.
To
9» FISH,
VTo boil Whitings.
GUT and wa(h the fifh clean, and take care of
the livers^ fprinkle a little fait over them, and let
them lay one hour ; have a kettle of fpring water
boiling, put in fome fait, put the fifh on a drainer,
and put them in ; boil them gently according to the
fize, a whiting of a pound weight will take twenty
minutes, bigger or lefs in proportion $ take them
out of the water, and let them drain a moment, put
them in the difli ; boil the livers by themselves, and
put them with the fifh ; garnifli with horfe-radifh and
parfley, with anchovy faucc and plain butter in
boats.
To broil Whitings^
GUT and wa(h them clean, and put the livers in
again, wipe them with a cloth and flour them, broil
them over a clear fire till they are brown on both
fides, and put them in a hot di(h ; garnifh with
horfe-radilh and parfley, with anchovy fauce and
plain butter in boats*
To fry Whitings.
GUT and wa(h them clean, and with your knife
cut ail the fin^ clofe on the back, flip the fkin off,
turn them round, put the tails into their mouths,
and fallen them with fmall Ikewers, wipe them with
a cloth, then with a pafte-brulh rub them over with
the yolks of eggs, and fprinkle bread-crumbs over
them I have ready a pan of hogs-lard or beef-dripping
boiling hot, put them in, and fry them of a fine
gold colour; take them out, and put ihem on a
flrainer or fieve to drain the fat from themi fry a
handful
FISH. 93
handful of parfley^ put it to drain, and put them in
a hot difli i garnifli with crifpt parfley, with anchory
iauce and plain butter in boats.
To boil Haddocks.
SCALE and gut the fi(h, rip them open, take the
black (kin out of the infide, wafh them well, fprinkle
fome fait over them, and let them lay two hours v
have a kettle of fpring water boiling, put in ibme
lalt, put the 6(h on a drainer, and put them in ; boil
them gently according to the fize, (a haddock of
two pounds will take half an hour, bigger or lefs in
proportion^ take them out and fet them acrofs the
kettle to drain, and with a pafte-bruih wafli them,
put them in a diihi boil the livers by themfelves,
and put them round the filhi garnilh with horfe^
radifh and parfley, or barberries, with anchovy fauce
in boatSa
To broil Haddocks.
SCALE, gut, and wa(h the fi(h as before, fprinkle
them with fait, let them lay an hour, wipe them
dry with a cloth, and flour them % have a clear fire*,
put on the gridiron, make it, hot, rub it with beef
or mutton fuet, put on the ftfh, and broil them on
both (ides of a fine brown ; boil the livers, and put
the fifii in a hot difh, with the livers round them j^
gamiih with horfe-radilh, wiih flirimp and anchovy
^uce la boats.
To fry Haddocks.
GUT and waih them clean, cut the fins on the
hack clofe, flip oflT the flcin% turn them round with
the tails in their mouths, and faften ihzva with little
Ikewers,
94 FISH.
ikewers, then with a brujb put fome yolks of fggf
on» and ftrew bread-crumbs over them ; have a pan
of hogs-lard or beef-dripping boiling hot, put them
in, and fry them quick of a fine light brown ; take
them out, and put ihem on a drainer before the fire
to drain $ fry a handful of parfley crifp, and put it
on a fieve to drain ; put the fi(h in a hot difh, and
garnifh with the fried parfley, with anchovy fauce in
a boat..
Another way is, fcale and gut the fifh, wa(h them
very clean, cut them in flices about an inch thick,
dry them well in a cloth, and flour them ; put a
pound of butter into a frying-pan, and melc it till
It is done hifling, put in your fifli, and fry them on
both fides till they are brown; put them in a diihl
before the fire to keep hot, and put a pint of boiling
water, a quarter of a pound of butter, a fpoonfuL
of anchovy liquor, two fpoonsful of ketchup, boil
It up, pour it over the filh, and garnlfli with horfe-
radifli.
To drefs Haddocks the Spanijh Way.
TAKE two fine haddocks, fcale, gur, and wa(h
them well, wipe them with a cloth, and broil them;
put a pint of fweec oil in a fl:ew.pan, feafon it with
pepper and fait, a little cloves, mace, and putmeg
beaten, two cloves of garlick chopped, pare half a
dozen love-apples and quarter them, when in feafon,
put them in, and a fpoonful of vinegar, put in the
fifli^ and ftew them very gently for half an hour over
a flow fire ; put them in a hot difli, and garni(h with
lemon.
T"-!
FISH. 95
^0 drefs Haddocks the Jews Way.
TAKE two fine large haddocks, fcalc, gut, and
'walh them very clean^ cut them in dices three inches
thick, and dry them in a cloth ; put half a piat of
fweet oil in a fiew-pan> a middling onion aad a
handful of parfley chopped finej let it boil up> put
in the fi(h with half a pint of water, fealbn ic with
beaten mace, pepper and fait, coyer it clofe, and
flew ic gently for three quarters of an hour ; beat up
the yolks of two eggs wiih the juice of a lemon, put
them in> and (hake the pan well a minute or two ;
put them in a hot difli, and garni (h with lemon.
To boil Pipers or Gurnets.
GUT and walh them clean ; have a kettle of fpring
water boiling, put in a handful fait, put the fifli on
a drainer, the belly downwards, put them in, and boil
them gently half an hour*, fkim them well, take
them out, and put them acrofs the kettle to drain ;
put them in a di{h, and garnilh with fried oyfters and
horfe-radiih» with lobfter and Ihrimp fauce in boata«
To boil Herrings.
SCALE and gut your fi(h, cut oflF the heads, and
walh them clean/ fprinkle them with fair, and lee
them lay an hour ; have fpring water boiling in $i
ftew^ao, put in fome fait, and put in the fifh i boil
them ten minutes, then take them out, put them
in a dilh, and garni (h with barberries, with melted
butter and muftard mixed in a boat.
J&
5* p r S H.
To broil Herrings.
SCALE and gut your fifli, Cbuc»never wa(b them)
ivipe them dry with a cloth, fprinkld fome fait and
a little flour over them ; broil chem over a clear fire
very brown, put them in a hot difti, with melted
butter and muftard mixed^ and plain butter in boats.
To fry Herrings.
SCALE, gut, and wafh them very clean, cutoff
the heads, wipe, them dry with a cloth, flour them,
fry them quick and brown in butter, and put theiQ
before the fire to keep hot : in the mean time have a
pan of hot far, and fry a handful of parfley crifp,
cut fome onions in thin flices, dip them in ale batter,
and fry them crifp ; put the parfley and onions on a
fieve to drain, put the herrings with the tails in the
middle, with the parfley and onions round ; put but-
ter and muftard, and plain butter in boats.
To fry Smelts.
PULL the gut out, but mind and leave the roe
in, wipe them very clean with a cloth, beat up two
eggs in a plate, and dip your fmelts in on both fides;
have crumbs of bread and a little flour mixed in a
dilh, put the fmelts on one by one, and give them a
roll over by fliaking the difl[i ; have a pan of hogs-^
lard or beef- dripping boiling hot, put them in, and
fry them on both fides of a fine gold colour; take
them out, and put them before the fire to drain ; fry
a handful of parfley crifp, and put it on a fieve to
drain ; difli them with the tails in the middle, the
crifpt parfley round for garnifl), with plain butter in
a boat.
TVbiic
FISH; 97
White Bait.
TAKE your white bait frefh caughr, put them ia
a cloth with a handful of flour, and two people have
hold of the cloth, one at each end, and fhake them
bckward and forward till they arc quite dry and
fcparated ; have fome hogs-lard boiling hot, and
fry them quick two minutes, put them on a iieve to
drain before the fire, and difh them in a hot diifa|
with plain butter in a boat and foy in a crewec.
7(7 hroil Sprats.
, *
WIPE them clean, with a cloth, lay them clofc
on a plare,. fprinkle a little fait and flour on them*
put that Hde on the gridiron, and fprinkle fait and
flour on the other (ide, broil them on both fides over
a clear fire very brown, put them in a hot difh, with
bread and butter cut thin in a plate;
Ti boil Plaice or Flounders:
GUT your fifh and cut the fins clofe, warn theni
well; have fome fpring water in a (lew-pan boiling,*
put in a little fait, put your fifh on a drainer, put
them in, and boil them ten minutes ; take them out,
drain thetn a moment, put them on the diOi, and
garnifh with parfley, with anchovy and parfley fauce
in boats.
To fry Plaice or Flounders:
GUT and wafli them clean, cut oiF tlj.e heads and
fins, dry them in a cloth, flotrr the backs, and with
a bruDi put iome yolks or eggs on the belly, fprinkid
brcad*crumbs over them ; have readr a pan of hogs-
H ' lard
98 FISH.
lard or beef-dripping boiling hot, put thena in belly
downwards, and fry them of a fine brown, turn
them, and fry theai five minutes longer ; put them
on a drainer or ficve co drain, fry a handful of parflcy
crifp^ put the fifti with the tails in the middle of the
difti, and garnifh with crifp parflcy, with anchovy
fauce and plain butter in boats.
To boil Barrel or Salt Cod.
AS this fifh is an article very much approved of
by all ranks of people, it will be proper to give di-
redtions for cleaning, foaking, and dreffing it: In
the firft place, take a (harp knife and pare the infidc
all over, then wafli it well, put it into a tub of
fpring water for twenty-four hours, then walh it out^
and put it in fpring water for twelve hours longer,
take it out of that water, cut it through the middle,
and then in pieces acrofs about fix inches wide, cut
off all the fins j have a kettle of fpring water boil-
ing, walh it well and put it on a drainer, boil it ac-
cording to the thickncfs, if very thick half an hour,
if rather thin twenty minutes, and (kirn it well ; then
take it up and fct it acrofs the kettle to drain, and
with thepafte-brufli wafh it well,put it in your difti,
and garniilz with hard eggs chopped fmall, with egg
fauce and plain butter in boats-, mafli fome parfheps
and put in a di(b, with fome boiled cut in fiices
round it; mafii fome potatoes, and put fome whole
round in another di(h, and fend it to table as hot as
poflible. This is meant for cod that is not dried;
it it is dried, it is proper to foak it twelve hours
before you pare it, and then proceed as before
diredted.
To
P I S it. 99
Tif boil Salt Ling.
PARE the iniidc well with a knife, ^nd put it irt
I large tub of water to foak for forty-eight hours^
ihifting it every twelve hours, then wa(h it clean out^
and cut it down the middle and acrofs about fix
inches widei put it on a drainer, and put it in fpring
water cold^ boil it gently for half an Hour^ andfkiori
it well ; then take it out ef the water, fet it acrofs
the kettle to drain, wafli it Well w/th a pafte-brufli,
put it in your difli, and garnifh with boiled p^rfneps
and potatoes^ with egg fauce and plain butter in
bo4ts.
^0 drefs Bacaloa or 7ti/k.
YOU muft beat it well with a hammer or a
wooden peftle on a block, then lay it in a large tub
of water to foak for forty -eight hours, (htfcing the
water every twelve hours •, then take it out and wafh
it well, cut the bones our, cut it in pieces about fix '
fix inches wide, put it into foft water cold, and^l^ni-
mcr it two hours j then take it up, fet it acrofs the
kettle to drain, walh it well with a pafte-bruQi, and
put it in a difh ; garnifli with boiled parfneps, with
egg fauce and melted butter and muftard in boats.
To broil dried Salmon.
m
CUT it in dices, put it into warm water for ten
minutes, take it out and wipe it dry with' a cloth,
pepper it, and broil it brown on both (ideft over a
clear fires then put it in a hot difb^ with plain butter
in a boat.
Ha T0
loo FISH.
To boil Scatcb or Salt Haddocks.
LAY therp in water all night, in the mCrniftg
waih them out, and put them in frefli water, and lee
them lay till you want to ufe them ; then put them
into cold fpring water, and boil them ten minutes;
put them in the difh, with boiled potatoes rouodj
and egg fauce and plain butter in boats. If you
chufe to broil them after they are foaked> fplit thetn,
dry them with a cloth, pepper and broil them over
a clear fire^ (five or (i^ minutes will do them} with
plain butter and mullard in boats.
jH? broil dried Whitings.
LAY the whitings in warm water for ten minutes,
take them out, dry them with a cloth, with a feather
rub them over with Tweet oil, put them over a clear
fire, turn them quick, and every time you turn them
rub them over with fweet oil, which will moifteo
them and make them eat mellow; (five or fix minutes
will do them) put them in a hot difli, and fend them
up to table without any fauce, as they are generally
eat with oil and mudard.
Britijh or pickled Herrings boiled.
LAY them in water the over-night, in the morn-
ing wafti them out, and put them m frelh water, let
them lay till you want to ufe them ; then put them
in a kettle with cold water, and boil them fifteen
minutes; put them in your difii, with malhed pota-
toes in another^ and plain butter in a boat.
Tp
I '
H. loi
1*0 boil a Pike.
SCALE, gill, and gut the fi(h, and wafli it well j
make a ftufiing in the following manner : Chop a
dozen oyfters fmall, the crumb of a penny loaf foakcd
in cream, a quarter of a pound of butter, two an-
chovies chopped fine, a little grated nutmeg, fome
fweet herbs and parfley, with a little lemon-peel
Oired fine, feafon it with pepper and fait, mix it up
well together, put it into the belly and few it up;
then tie a ftring round the nofe, and with a large
needle or Ikewer put it through the middle, and
make it in the form of an S, by tying the ftring to
the tail, and put it on a drainer-, have a fi(h kettle
of fpring water boiling, with a handful of fait, put it
in and boil it gently according to its fize; (a pike of
eight pounds will take a full hour boiling, bigger or
lefs in proportion) take it up and fct it acrofs the
kettle to drain ; put it in your difh, and garniih with
fifli patties, or fried oyfters and horfe radifh, with
ftrong anchovy fauce and plain butter in boats. You
may if you pleafe boil it without the ftufHng.
«
To roajl or bake a Pike.
TREAT it with a ftuffing the fame as for boiling,
put it on an iron baking-plate, rub the yolk of an
tgg over it, fprinkle fome crumbs of bread on it,
put fome bits of butter here and there over it, bake
it two hours in a moderate oven, or put it in a tin
oven before the fire and roaft it ; bafte it often with
butter, and turn it from one fide to the other before
the fire, till it is of a fine brown j put it in the di(h,
with fi(h patties and horfe-radiOi for garniih, put
^ravy fauce and anchovy fauce in boats,
H3 J^«
io» PISH
7(7 boil Carp or 7'encb.
SCALJp, gut, and wafli the filh well ; have ready
a kettle of fpring water boiling, put in a handful of
fair, a bundle of fweet herbs, fome bay leaves, and
half a pint of vinegar, put your filh on a drainer,
put them in, and boil them half an hour, take
them out and fet them acrofs the kettle to drain; foki
a napkin, put it in your difli« and put the fi(h on;
garni(h with horfc-radifti and parfley, with anchovy
fauce in boats. Be fure to favc the livers, melts, or
rocs, and boil them by themfclves, and put them round
the fifli,
Tojry Carp or Tench.
SCALE and gut the carp or tench, wafti them
clean, dry them in a cloth, and flour them ; put a
pound of butter into a (lew-pan, make it hot, fry
them on bcth fides of a fine brown, put them on a
fieyc to drain ; cut fome fippets three corner ways,
and fry them with the roes or melts, put the fiih in 9
hot di(h, with the fippets and roes all round ; garnifli
with lemon, with anchpvy fauce in boats.
Another Way to fry Carp or T'ench,
TAKE three carp or tench, fcalc them, and pull
the guts oqt by the giU??, but do not open the bellies,
wafli them clean, and with the point of a knife flit
them down the backs on each fide of the bone, from
the head to the tail, raife the flclh up a little, and
take out the bone ; take another carp or tench, cut
all the fifh off, and mince it fmall, with a few raufli*
rooms, cives, fweet herbs, and parfley (hr^d fine,
fcafop them with beaten cloves, mace^ nutmeg, pep-
per
I
H.
103
per and fait, beat them in a mortar very fine, and
put in the crumb of a roll foaked in cream, two
ounces of butter, with the yolks of three raw eggs 5
ftuff your carp or tench, and few the bark up with
a needle and thread, wipe them with a cloth, flour
them, fry them in butter of a fine brown, and lay
them on a coarfe cloth before the fire to drain ; pout
all the fat out of the pan, put in a quarter of a pound
of butter, (hake in fome flour, keep it ftirring rill
the butter is a little brown, thc?n put in half a pint
of white wine, half a pint of ale, an onion (luck
with cloves, a bundle of fwetrt herbs, and two blades
of mace, cover them clofe, and (lew them gently
fifteen minutes; then ftrain it oflf and put it in a
ftew-pan again, add two fpoonsful of ketchup, an
ounce of truffle^ and morels rut fmall and boiled in
half a pint of water, put the water in, with half a
pint of oyfters blanched, liquor and all, (when your
iauce is hot feafon it with Cayan pepper and fait) put
in the filh and ftew it twenty minutes, fqueeze in the
juice of half a lemon, put the fifti in the di/h, with
the fauce all over thenri 5 ^arniih with fried fippeis
and lemon.
Ho bale Carp.
SCALE, gut, afnd wa(h a brace of carp, cut the
fins off clofe, and wa(h them well, take a long
earthen pan, ju(t big enough to hold ihem, butter
the pan ajittle, lay in the carp, feafon them with
mace, cloves, nutmeg, whole pepper, a little fait,
a bundle of fweet herbs, an onion, and an anchovy,
pour in a bottle of white wine, cover them clofe,
and bake them an hour in a hot oven if large, if
fmall three quarters of an hour will do ; when they
are done take them out carefully, and lay them in a
di(h, fet them over hot water and cover them clofe
' H 4 to
J04 F I 3 H.
to kee(> hot ; then drain the liquor they were bakctj
in into a ftew-pan» and (kim the fat off, put in half
a pound of butter rolled in flour, let it boil, and
keep ftirring it till it is thick and fmooth^ fqucczc
in the juice pf half a lemon, with a litcle pepper and
fait ; pour the fauce over the fi(h, fry the rqes and
lay them round ; garnilh with lemon.
Carp fiu Blue.
TAKE a brace of carp and gut them, but neither
fcalc nor wafli them, tie them to a fi(h-drainer, and
put them in a fifti keale, pour boiling vinegar over
them till they are blue, (or you may hold them
down in a fi(h-kettle with two forks, and another
perfon pcur the vinegar oyer them) then put in a
quart of boiling water, a handful of fait, a ftick of
horfe-radifli cut in flices, and boil them gently for
twenty minutes ; fold a napkin and put it in the
difli, put them on the napkin, and garnifh wiih
parfley ; boil half a pint of cream, grate fome
horfe-radifh in, and fweeten it with fugarfor fauce iq
a boat. Be fure to lend them up hot.
Tojlew Carp or Tench.
TAKE a brace of carp or three tench, fcale, gut,
and wafh them clean, cut the fins off clofe^ put thenri
in a kcttk juft big enough to hold them; put four
cunces of butter in a ftew-pan, melt it, and put in
a large fpoonful ot flour, flir it till it is fmooth, pour
in a pint ot good gravy, a pint of red port or claret,
fix ihnllots chopped fine, a bundle of fwcct herbs,
a littie cloves, mace, and all-fpice, one onion, a
fpoonful (f ketchup, and a little anchovy liquor,
leaion ir with pepper, fait, and Cayan pepper pretty
highi boil it up for twenty minutes, then ftrain it
over
F I S H, 195
.oyer the filh, put in half a pint of frelh mufliroomst
an ounce of truffles and morels, wa(hed well and cu(
in pieces, half a pint of oyfters wafhed well, cover
it dofe, and put ic over a flow fire, with fire on the
lid, ftcw ic gently one hour, and give ic a gentle
(hake now and then, to keep the fi(h from (ticking
to the pan : in the mean time boil the roes, and cue
them in fquare pieces, dip them in batter, and fry
them brown in a pan of fat, with fippets cue three
corner-way.s ; take your fifh carefully out, and puc
them in your di(li ; ikim the fat off the fauce, and
fqueeze in the juice of a lemon, pour it over the
iilb, and garnilh with the roes, fried fippets,- and
horfe-radifh, and (lick fome of the fippets in the
fifh. You may, if you like it, fkin, gut, and wa(h
two fmall eeU, fiour them and fry them brown with
butter, and ftew them with the carp or tench.
Put one large carp, a brace of tench, and two eels
in a di(b, put the carp in the middle, a tench on
each fide, the eels round, and the garniOi round
them. This makes an elegant tcp-di(h for a large
or genteel company.
Tojienv Carp or Tench another Way.
SCALE and gut the carp or tench, and wafh
them in a pint of ale or beer to fave the blood, put
fome butter in a flew pan and melc it, put in 4
fpoonful of flour, ftir it till it is fmooth, drain the
ale or beer in, put in a pint of red wine, fome cloves
and mace, a little whole pepper, a bundle of fweet
herbs, an onion, three or four (ballots, and an an-
chovy; Icafon it with pepper and fait, cover it clofe,
and ftew it for fifteen minutes ; put your fifli in a
ftcw-pan and drain the liquor over them, put them
over a flow fire and dew them gently for one hour,
giving thcoi a gentle (hake no\y and then^ to keep
lo6 FISH.
the fifli from (licking to the pan : in the mean tinne
beat up the roe vfith the yolk of an egg, a little
flour, a little pepper and fait, and a little lemon-peel
flired fine, fry them in butter, about as big as a
half-crown, of a fine brown, with fome fippets cut
corncr-wajyi ; put your filh carefully in the difli,
pour the faucc over them, and garnilh with the roe,
fippets, and horfe-radifli. If you chufc to have
them white, ufe fi(h broth and white wine, infteai
of the ale and red wine ; or if you (houM be in a
hurry, ^oil the fifh in fpring water and fait for
twenty minutes, drain them, put them in a di/h, and
ftrair. the fauce over them j garnilh with horfe radifli
and barberries.
To boil Percb.
SCALE the fifl) and draw the guts out by the
gills, but do not o^en the bellies, leave the roe in,
and wafh them clean •, have a ftcw-pan of fpring
water boiling, put in a handful of fait, a bundle of
fwect herbs, and a little horfe-radilh, with a gill of
vinegar, put them in and boil them -, (if a pound
weight twenty minutes) take them out and drain
them, put them in a di(h, and garnifii with parflcy,
with parfley-fauce in a boar.
Percb in Water Soticbee.
GET ten or twelve middle-fized perch alive, fcale,
gut, and wafh them clean, cut the fins clofc ofF, cuiT
them four times acrofs on one fide to the bone, (mind
they are all cut on the fame fide) put them in fpring
water one hour to crimp ; take fix Dutch parfley
roots, cut the Ikin ofi^, cut them about two inches
long, and as thick as a ftraw, boil them in fpring
water till they are tender ^ have a ftew-pan of fpring
water
FISH. 107
wftter boiling, enough to cover them, put in a hand-
ful of lalt, a gill of vinegar, the parfley-roots, and
boil them fix minutes ; put in the fi(h, with the cue
fides uppcrmoft, boil them five minutes, then throw
jn a large handful of green parfley, well picked and
^alhed clean, aqd boil them five minutes longer |
take them very carefully out with a filh-flice, put
them in a foup-difh, with liquor enough to nearly
cover them, ftraia the parfley and roots in a ficve,
and put them over the fifh ; garnifh with lemon,
with parfley fauce in a boat, and bread and butter
(ut thin in plates*
To fry Perch.
SCALE, gut, and warn them clean, wipe them
dry with a cloth, make a batter with flour, ale, and
the yolk of an egg, and dip the fifli in on both fides ;
have a pan of hogs^lard or btef-dripping boiling hot,
try them on both fides of a fine brown, put them on
a coarfe cloth before the fire to drain ; fry a handful
of parfley crifp, put the fifli in a hot di{h, and gar-
nilh with the crifpt parfley^ with anchovy fauce in a
boat. You may drefs roach, dace, and gudgeons
the fame way.
To fry Lampreys.
YOU muft get them alive, bleed them, and fave
the blood, waCh them in hot water and. ialc, take
off the flimc, gut them, and wipe them with a
cloth ; cut them in pieces, flour them, and fry them
in frefli burtertill they are nearly done; pour out the
fat and put in a pint of white wine, give the pan a
(hake round, feafon it with cloves, mace, nutmeg,
lind a little whole pepper, fome falc, a bundle of
fweet herbs, and a bay leaf or two, put in a ff w
capers.
io8 F I S H,
capers, a piece of butter rolled in flour and the
bloody give the pan a Ihake round often, cover
them clofe, and ftew them till they are tender ; take
them out with a fork, put them In a hot difti, flrain
the fauce into another fteiv-pan, boil it up quick,
fquccze in half a lemon, and pour it over the fiOi j
garniih with lemon.
Tojiew Lampreys.
SKIN and gut the fifli, wafh them clean, turn
them round on a fkewer, or cut them in pieces, put
chem in a ftew pan, and feafon them with beaten
cloves and mace, a little lemon peel (hred fine, pep-
per and fait, put in a pint of gravy, half ar pint of
fed wine, a bundle of fweet herbs, a whole onion,
% ipoonful of ketchup, a little anchovy liquor, and
a piece of butter rolled in flour, cover them clofe,
and ftew them gently over a flow fire, give the pan a
fhake to keep them from fticking,ftew them till they
are tender, take out the fweec herbs and onion,
fqueeze in the juice of a lemon, put them in a hoc
difli, take out the fkewers, and pour the fauce over
them ; garniih with lemon and beet-root.
To boil Eels.
SKIN and gut the eels, and with a knife fcrape
the blood out of the infide, wafh them clean, turn
them round, and put a fkewer through •, have fpring
water boiling, put in a little fait, boil them till they
are tender, put them in a difh, and garnifti with
parflcy, with parfley and butter in a boat.
r9
I S H, 109
T^ofry Eels.
CLEAN them as before, cut them in pieces, pep-
per, fait, and flour them, fry them brown in butter,
put them before the fire to drain, then put them in
a hot diih ; garnifh with horfe-radifli, with anchovy
fauce in a boat.
^0 broil Eels.
CLEAN them as before, wipe them with a cloth,
turn them round, faften them with a fkewer, and
rub ibme yolk of egg over them ; have ready fbme
bread-crumbs, fweet herbs and parfley chopped fine,
a little lenK)n-peel fhred fine, pepper and ialc mixed
together, and fprinkled on them ; have a clear fire,
and broil them of a fine brown, but mind you do
not burn them ; put them in a hot di(h, and garnifh
with hor(e<radi{h and parfley, with anchovy fauce
and plain butter in boats.
To pitchcock Eels.
TAKE a large eel and fcour it well with fait,
wipe it clean with a cloth, flit it down the back,
take out the bone and guts, cut off the head, and
wipe the blood ofi^, put the yolk of an egg on it, and
fprinkle bread-crumbs, fweet herbs, parfley and Ic-
mon-peel fhred fine, a little nutmeg grated, pepper
and fait mixed together, all over it; cut ic into four
pieces, have a clear fire, and put them on the grid-
iron, fkin-flde downwards, and when that fide is
done turn it on the other, and broil it of a fine
browns put it in a hot difh, and garnifh with horfe-
radifli and parfley, (or if you put two boiled eels in
the middle^ and the pitchcocked all round, ic makes
a fine
no F I S H,
a fine difh) with anchovy lauce and parfiey and butter
in boats.
To roqft l^eh and Lafnpreys.
THESE fi(h are roafted both in the fame manner t
Gut them and cut 'ofF their heads^ Icour them well
with fait to take off* the Alme, and cake the blood
from the bones ; take a fmall eel, cut th^ fi(h from
the bone> mince it, the crumb of a halfpenny roll
foaked in cream, a little lemon-peel, fwcct herbs,
and parfley chopped fine, and a little pepper and
fait; beat them in a mortar, mix them up with the.
yolks of two eggs, put it in their bellies ftnd few them
up, torn them round and faRen them with Ikewers,
rub the yolk of an egg over and ftrew crumbs of
bread on them, put them in a tin oven, and roaft
them before the fire till they are of a fine brown ; put
them in a hot difh, and garnifh yixih lemon and
parfley ; have a fauce made with half a pint of gravy,
a gill of white wine, thicken it with flour and butter,
and put in a fpoonful of ketchup and a little an-
chovy liquor, boil it ten minutes, and then put it in
boats. You may bake them, after having prepared
them in the fame manner as for roafting : put thetn
in a di(h with half a pint of water, flour and put'
fome butter over them, bake them in a moderate
oven ; when they are done, put them in a dilh, and
fet them before the fire to keep hoc ; take the gravy
they were baked in, Ikim ofi^ the fat, ftrain it into a
fauce-pan, with a glafs of white wine, one of brown-
ing, a fpoonful of ketchup, a fittle lemon pickle,
pepper and fait, with a little butter rolled in flour,
boil it ten minutes, and ftrain it over the fi(h; gar-
nilh with lemon and beet-roott
r0
J
1^^ I S H.
Ill
T7> Jiew Eejs.
SKIN, gut, and cut the heads off of four eels,
take the blood out clean^ wa(h them welJ, cut them
into four pieces each, wipe them with a cloth, flour
and fry them brown in butter, and put them on a fieve
to drain*, put a quarter of a pound of butter in a
ilew-pan, melt it, put in a fpoonful of flour, (lir it
till it is fmooth, pour in a pint of gravy, half a pine
of red wine, a bundle of fwect herbs, four ihallots
chopped fine, a lemon-peel, two or three bay leaves,
a fpoonful of ketchup, a little anchovy liquor, fca-
fon it with mace, cloves, Cayan pepper and fait,
and fl:ew it till ic is fmooch •, put your eeU in a flew«
pan, flrain the liquor over them, put in half a pint
of niufhrooms, a dozen oyfters, and a few trufl3es
and morels well wafbed \ cover them clofe, and ftew
them gently three quarters of an hour, flcim them
clean, fquecze in half a lemon, put them in a di(h,
with the fauce overs garnilh wich lemon and horfe*
radiib.
Another Way to Jiew Eels.
SKIN, gur, and wafli them clean, cut off the
heads, take out the blood, cut them in pieces, and
put them in a ftew-pan, with juft water enough j for
fauce, an onion ftuck with cloves, a bundle of fweec
herbs, three blades of mace, and fome whole pepper
tied in a muflin rag ; cover them clofe, ftew them
gently, and put in a piece of^ butter rolled in fi»ur ;
when they are tender take out the fpice, onion, and
herbs, chop fome parfley fine and put in, with a lit-
tle fait; ftew ihem five minuteslonger, and put them
in a difb, with the fauce over them } garnifti with
l«nion.
^0
112 FISH,
To flew Eels nvitb Broth.
CLEAN -your eels as before, put them into i
ftew-pan, cover them with water, a blade or two of
mace, a cruft of bread, and a little fait ; ftew them
till they are tender, take out the bread, chop a litde
parfley and put in, and ftew them five minutes
longer j then put them in a foup-di(h, with parfley
and butter in a boat. This is excellent for confump-
tive or weak people.
To farce Eels with white Sauce.
SKIN and clean your eels well, pick off all the
fifli from the bones, which you mufl: leave whole to
the head, cut it fmall, and beat it in a mortar, with
half the quantity of crumbs of bread, feafon it with
nutmeg and beaten pepper, an anchovy pounded, a
good handful of parfley chopped fine, a few truffles
boiled tender, and a few muflirooms chopped fine,
beat it well together, mix it up with the yolks of
three eggs, and put it over the bone in the fliapc of
an eel ; butter a pan and put it in, rub the yolk of
an egg and fprinkle bread-crumbs over it, bake it
of a fine brown, and lay it carefully in the di(h ;
have ready half a pint of cream, four ounces of
frefti butter, ftir it one way till it is thick, pour it
over the eels, and garnifli with lemon; Three good-
fized eels make a handfome difli.
To make a Collar of FiJJo in Ragou.
TAKE a lage eel, Ikin, gut, and wafli it clean,
take off the filli from the bones, beat it in a mortar,
with an equal quantity of crumbs of bread, fome
fweet herbs, parfley^ and a lictk lemon peel chop-"
ped
FISH* iij
ped fine, feafon it with a little b^teil macci nut-^
meg, pepper and fait, beat it all well together^ put
in the yolks of two eggs, and mix it up ; take a
turbott fcaite, thornback^ lal-ge foles^ of any flat fiih
that will boil well, lay the Rlh on the drefler and
take away all the bones and fins^ cut it ai it will
foil even, rob the yolk of an egg ovcf ir< and coirci*
it with the farter then roll it up as tight as you can^
open the eel ikin and bind the collar with it^ fo that
it may be flat top and bottom to (land well in chd
difhs butter an eanhen di(h and fct it upfight in ir^
flour it all over. Hick a pi^ce of butter on the top *
and round the edge, fo that it may run down the
fides of the fi(h, put a quarter of a pint of water in th<j
di(h, and bake it well, but take dare it is not broke i
10 the mean time take all^tHe bones of the filh, fet
them on to boil in a quart of water, with a little
cloves and mace, whole pepper, a bundle of fweec
herbs, and an onion, cover it clofe, let it flew till
it is reduced to fi pint, apd then ftrain it off j pu^ a
little butter into a (lew-pan, melt ir, and put iii a
little flour, ftir it till it is imooth, by degrees pour
the liquor in, ftir it till it boils^ then put in cw6
fpoonsful of ketehup, a gill of red wine, a gill of
piekled muftrooms, fome truflSes and morels waihed
well, and a dozrn oyfters, feafon it with Cayan pep.
per and fait ; fave fome of the farce, make it into
fmall balls, and fry them brown in butter; when the
fi(h is done put it in the difh, {kirn all the Fat off
the liquor in the pan, drain it into your fauce^
fqueeze in half a lemon, give it a boil up, pour it
over the fi(h, and put the balls round ; garniib with
lemon and beet^reot. You^ may roaft it in a tin
oven before the fire, and then you can bafte k often
with butter^
114
H.
ITo boil Lobjlers.
TIE the tails up fall to the bodies with a ftriog^
put on a pot of water, lee it boil^ put in a. handful
of fait, (boi) a good-fized lobfter half an hour) take
it out, wipe all the fcum off, break the claws, and
fplit it through the tail and back i put it in the difli,
with a claw on each fide, and melted . butter ia a
boat.
To broil Lobjlers.
BOIL them; as before, take the claws oflT, and
fpttc the body and tail in two, pepper and falc it,
and broil it claws and all ;. crack the claws, lay the
body and tail infide uppermo(V, with the claws od
each fide, and plain butter in a boat.
Tb roajl a Lobjler.
TIE the tail to the body with packthread, and
boil it in (alt and water half an hour ; untie it, put
it in a difli before the fire, and bafte it with butter
till it is a fine frothy crack the claws, and fplit the
tail open^ put it in a hot difii, with plain butter in a
boat*
ToJIew Lobjlers.
HALF boil two fine lobfters, break the claws and
take out the meat as whole as you can, cut che tails
ih two and take out the meat, put them in a ftew*
pan, with half a pint of gravy, a gill of white wine,
a little beaten mace, Cayan pepper and faltt a fpoon-
ful of ketchup, a little anchovy liquor, and a little
butter rolled in flour, cover thcm> and fiew them
gently
I S H. 115
gently for twenty minutes^ give the pan a Ihakc
round often to keep ibem from flicking, fqueeze
in a little lemon, cut the chines in four; pepper, fair,
Md broil ihem ( ptit the n>eat and fauce in a difli^
iuid the chines round for garni(b>:
To ragou Lobfitn^
HALF boil two lobfters, break the claws am)
take out the meat, break the (hell of the tail and
take it out whole^ bruife the fpawn, put a little
butter in a dew-pan, melt it, and put in a little
flour, ftir it till it is fmooth, then put in half a pint
of gravy, a gill of white wine^ and a fpoonful of
ketchup» fealon it with a little beaten niace, fame
Cayan pepper and lalt pretty high» and boil it till it is
fmooth ; cut oflP the ends of the tails that they may
lay even in the difb, cut fhe red: into fquare pieces,
and put it into the flew-pan with thefpawn, cover
it clofe and ftew it gently tor twenty minutes, fqueeze
m a little lemon, put the tail in the .middle of the
dilh, with the other meat round^ and the fauce over
it^ garmfli with fried fippets.
To butter Lobfiers.
TAKE two lobfters and boil them in fait and wa-
ter, break them to pieces, take out all the meat|
cut it fmall, put it into a ftew*p^, with as much
melted butter as will moiften it, a lict]e pepper and
fait, and a little vinegar, keep it ftirring till it is hoc^-
cut the .chines into four pieces, pepper, fait, and
broil them, put the meat in adUL with the chines
round tt.
\%
ii6 FISH.
A Dijb of cold Lobjiers.
• Ti^KE three middle- fized lobflers, and tie the
tails with packthread to the bodies, boil them in fait
and water for half an hour, take them out, put a
little butter in a cloth, and wipe them to raife the
colour; when cold, pull off the claws and tails, crack
thf claws, fplit the tails in two, and put the bodies
upright in the difli, with the tails and claws all
round \ garnifli them all over with parfley.
Sn? butter a Crab.
BOIL the crab in fait and water pretty well, pull
the claws oflp, break chem, take out the meat, and
cut it fmall, pull the fmall claws off and keep them
hot, take all the meat out of the (hell and cut it fmall,
put all the meat in a ftew-pan, with melted butter
to moiften it, a little, pepper, fait, and vinegar, ftir
it till it is hot ; cut the chine in two, pepper, falc,
and bfoil it, make the (hell hot in water^ put the
meat in, and put ic in a difi^, with the chine at each
tposl I crack the little claws, and put chem round for
garnifli.
To drefs a Crab.
BOIL the crab well in fait and water, and when
,coId break it up, mix the meat in the infide of the
(hell well together, break the large claws, take out
the meat, and cut it fine, lay it over the (bell-meat
as handlbme* as you can in the fhell, put it in the
di(h, fplit the chine in two, and put at each end;
crack the fmall claws and put them round \ mix
fomcoil and vinegar, a little muftard, P^PP^r, and
ftle,
F- I S H.- 117
QAtf and put It over the meat in the Ihell ; garniO^
with parQcy.
To dijh Crawfijb.
HAVE a faucc-pan of fpring water boiling, throw
in aiiandful of falc, put them in, boil them a quarter
of an hour, and then drain them ofF; when coJd^
put a handful of parflcy in the di(h, and place them
all round as clofe as you can^ with the tails outOde,
and put ibme at the top in what form you pltafe ^
garnifh all over with parflcy.
To dijio Prawns.
HAVE a faucc-pan of fpring water boiling, put
in a handful of fait, put them in, and boil them
quick for ten minutes, ftrain them oS'i and when
cold, take a di(h a fize Icfs than the one you intend
to put them in, turn it upGdc down, place the
prawns as clofe as you can, the backfidc down and
the tails outward, put a handful of parflcy in the
middle, put the oihcr difli over them and turn them
over, then put a few at the top, and garnifli wiclf
parflcy,
Tojieiv Scollops.
OPEN a dozen fcollops-, and take them out as
whole as you can, put them in a fauce*pan and fet
them, then ftrain the liquor from them through a
fieve, wafli them well in cold water, take off the
beards and the black fpot, put them into a ftew«pan»
drain the liquor from the Icttlings, and put to them
a gill of white wine and a fpoonful of ketchup, fea^
fon them with a little beaten mace, pepper, and fait,
put in a little butter mixed ^ith flour, flew them
I 3 gently
ii8 FISH.
gently till they are as thick as crearr, iqueeze in ttie
juice of a Seville orange, put them in a hot dilh,
and garnifh with fried fippcts.
Tofricafee Scollops.
OPEN a dozen fcollops, and take thein out a)
ivhole as you can, put them in a faiice-pan and fet
them, then ftrain the liquor from them through t
fieve, wafh them very clean in cold water, take off
the beards and the black fpot, put them in a ftew-
pan, pour the liquor from the fetclings and put in^
ieafon them with a little beaten mace, Cayan pepper
and fait, and put in a little butter mixed with flour,
keep them ftirring till thick and finooth, mix the
yolk of an egg with half a pint of cream, grate in
a little nutmeg, put it in, and keep (baking the paa
till it is near boiling, but do not let it boil, for feir
of curdling, fquceze in the juice of a Seville orange^
and give it a (hake round i then put them in a hot
di(b, and garnilh with toa(ted (ippets«
9
9
^ojiew Oyjlers.
TAKE a quart of large oyfters, put them in a
faucepan and fet them, ftrain the liquor from them
through a (ieve, wafli them well and take off* the
beards ; put them in a ftew-pan, and drain the li-»
quor from the fettlings, put to the oyfters a quarter
of a pound of butter mixed with flour, a gill of
white wine, and grate in a little nutmeg, with a gill
of cream, keep them ftirring till they are thick and
fmooth, put (ippcts at the bottom of the di(h, pour
the oyfters in, and put (ippcts all rounds
f#
f
FISH. fi9
To ragou Oy/iers.
TAKE a quart of the largeft oyfters you can gtt,
put them into a fauce*pan andjuft fct them> ftrain
the liquor from them through a (ieve, wa(h them
well, and take off the beards \ make a batter thus :
take the yolks of two eggs, beat them up well, grate
in a little nutmeg, a little lemon -peel, and a band*
ful of parfley chopped fine, a fpoonful of the juice
of fpinach, with a gill of cream or milk, and mix it
up with flour to a thick batters put a pound of but-
ter into a ftew-pan, melt it till it is done hifling^
flcim it, and have it clear ; dip half the oyfters in
batter, roll them' in bread-crumbs, and fry them of a
light ^rown ; the other half dip in the batter only^
fry them Ix-own, and put them on a fieve to drain (
boil a quart of chefnuts for half an hour, peel them,
flour and fry them in butter, and put them on a
fieve to drain i pour out all the butter, (hake a little
flour over the pan, and rub four ounces of butter
'all over the pan with a fpoon till it is meltedf then
drain the oyfter liquor from the fettlings and put ic
In, with half a pmt of white wine, feafon it with a
little beaten mace and nutmeg, Cayan pepper and
fait, let it boil up, put in the chefnuts, and dew
them five or fix minutes i beat up the yolks of two
eggs in half a pint of cream and put in, keep the
pan (baking round till it is thick and fmooth, then
lay the oyfters in a hot di(h, and pour the chefnuts
and fauce over them \ garnifti with lemon and beet«
root.
ScoOopptd Oyfters.
TAKE a quart of large oyfters, put them in a
iauce-pan and (et them, ftrain the liquor from them
I 4 . through
IS9 FISH.
t
through a fievc, v^afli them well, and take off tbe
beards ; get three fcoUqp-fliells, either real or tin
ones, butter the bottoms, and fprinkle a few crumbs
of bread on them, then put on the oyfters, with a
little pepper, grate a little nutmeg and put a piece of
bqtter over them, pour the liquor off the fettlings^
and put as much in as the (hell will hold, put bread*
crumbs over all, and put them on a gridiron to make
the bottom part hot, then put them in a tin oven
before the fire to brown, mind and turn them, that
»11 the fcoUop is brown i put thpm in 4 di(h| and
<cnd them to table hot.
^0 fiew Mufchs.
TAKE one hundred mufcles, put them in a pail
of water, and wa(h them well with a birch broom,
then put them in a pail of fpring water and fak for
two hoi^rs, wa(h them out, put them into a fauce-
pan, and cover them clofe; ftew them gently till
they open, drain the liquor from them* through a
fieve, pick them out of the (hells, and take out the
beard, (if there is a crab under the tongue throw
thac mufcle away) put them into a ftew-pan, drain
the liqgor from the. fettlin^s and put half of it in,
with a gill of white wine, a little grated nutmeg,
find a piece of butter miiced with flour, Rew them
gently, and keep them ftirring till they are thick and
fmooth ', put them in a ho( difli, with toaftcd fippeta
for garnifh*
^ojlew Mufcles another Way.
STEW the mufcle§ as before, put them in a dilh,
fprinkle lome bread-crumbs over them, and with a
l^ot (ajam^iod^f or iron brown th^m over, or pu^:
FISH. izi
^em in a tin oven before the fire» and turn them
round till they are of a fine brown.
To Jlew Cockles.
PUT two hundred cockles into a pal! of water,
and waOi them well with a birch broom, then put
them into a pail of fpring water and fait for two
hours, wa(h them out and put them into a fauce*
pan, cover them clofe, and ftew them gently till
they open, drain the liquor from them through a
iieve, pick them out ot the (hells and wath them
well, put them into a ftew-pan, drain the liquor from
the fectlings, and put it to the cockles, with a glafs
of white wine, a little grated nurmeg, and a piece
of butter mixed with flour, ftew them gently till
they are thick and fmooth ; put them in a hot difb,
and garnifh them with toafted fippets.
VCoftey^ Crawfijhf Prawns^ or Shrimps.
TAKE half a hundred crawBfb, or one hundred
prawDS> or two quarts of ihrimps, boil them in fak
and water, pick ou^ the tails and bruife the bodies,
put the bodies on the fire with half a pint of water,
a pint of white wine, a blade of mace, and a bit of
horfe-radifb, and ((ew them a quarter of an hour $
then (train the liquor ofl^, wa(h out the ftew-pan, and
put the tails and liquor in, with a piece of butter
mixed with flour, and a little grated nutmeg, ftir
them^ and ftew them till they are thick and fmooth ;
cut a thin toaft round a quartern loaf, toaft it brown
on both fides, cut it into fix pieces, lay them clofe
in a difli, ^nd put the ingredients over; if it is
crawfiih, break fome of the claws, take out the
meat, and put them round the di(h for garnifli, and
put the reft with the tails.
CHAP.
t «?2 1
CHAP. nr.
SAUCES.
YO U (hould be very careful and particular in
making your fauces and gravies» for if they are
not good they often fpoil whatever fi(h, &c. they are
made for ; and be fure to (kirn the f^t off the gravy|
and never oil the butter nor fauce : if it (hould hap«
pen chat your fauce is oiled, fkim off all the oil, and
melc fome butter foiooth, and put it in in its ftead.
Gravy.
TAKE two or three ra(hers of bacon or ham, a
pound of lean beef, one of veal, and one of mut-
ton, put the bacon or ham at the bottom of ybur
pan, cut the meat in thin pieces, and put over, with
four, onions, a carror, two turneps, four heads of
cellery, a little thyme well wafhed and cut fmall, a
little cloves, mace, and all-fpice, with a little water;
cover it cloff^ and fweat it over a flow Bre till it
iticks, which you will know by the pan^s hiding,
but mind it does not burns pour in three quarts of
* boiling water, fkim it clean, feafon it with fait to
your palate, and (lew it gently till it is as good as
you would have it, then ftrain it off for ufe. You
may make it of beef| without veal or mutton^ in
the fame manner,
Crwvf
f^r.
S A U C E S. 115
Gravy for white Sauces.
TAKE two pounds of lean veal, cut it in fmali
pieces, put it in a ftew-pan with two quarts of water,
(when the fcum rifes fkim it well) and put in an
onion/ a carrot, two or three blades of mace, and.
a little thyme; feafon it with fait, and (lew it till ic
i% half wafted, then ftrain it off for ufe.
Gravy for a Fowl when you have no Meat.
•_
TAKE the neck, gizzard, and feet, put them in
a pint of boiling jwrater^ with a cruft of bread, a
blade of mace, a little thyme, and fome fait, ftew
them till the liquor is above half wafted -, put in a
glafs of red wine, ftew ic five minutes longer, and
ftrain itj if you like it thickened, put in a bit of
butter, mixed with flour^ and boil ic up till it is
fmooth.
As it often happens in country places, that gravy«
beef is not always to be got : if you have any beef,
veal, or mutton in the houfe, and in want of gravy,
trim off the outfides of the meat, and^ proceed as
in the iirft receipt i or when you have a large encer-
tainment you may add more meat, according to the
quantity you think you (ball want •, and if you
chufe to have it rich, cut an old fowl into pieces and
put it in, or a pigeon or two^
Brown Gravy for Fj/h.
TAKE a pint of mild ale and half a pint of
water, an onion cut fmall, a little lemon-peel, fix
cloves, two blades of mace, a lictle whole pepper,
a fpoonful of ketchup, and a fpoonful of anchovy
liquor i put two ounces of butter into a ftew-pan
an4
l^ SAUCES.
and melt it, put in a fpoonful of flour, ftir it till it
is a little brown> and by degrees pour in the above
ingredients, ftir it well round, and boil it twenty
minutes ; then (train it off for ufe.
White Gravy for Fijh^ Sauces^ &e.
TAKE two pounds of any fort of filh you have,
clean it well, cut it in pieces, put it in a fauce-pan,
with two quarts of water, a little cloves and mace,
a bundle of fweet herbs, a little lemon*peel, aisd a
little fait, cover it dole, and boil it till half is
wafted i put a little butter into a Itew-pan, melt'it,
put in* a fpoonful of flour, and ftir it till it is fmooth^
then ftrain the gravy through a fleve to it^ let it boil
till it is fmooth, then it will be fit for ufe*
Gravy for Venifon.
WHEN you have boned your venifon, chop the
bones to pieces, and put them in an earthen pan,
with the ikins and trimmings, cover them with
water, and put in fome pepper and fait; tie it over
with coarfe paper, and bake it two hours, then ftrain
it off, ikim off the fat, poiir it from the fettlings,
and make it boiling hot, then put it into the pafties ;
if it is for roaft venifon, put a fpoonful of browning
in to colour it. This is better than any other fort
of gravy for venifon, as it has its own natural
flavour*
Sweet Sauces for Venifon or HareSn
PUT half a pound of currant jelly into a ftew-
pan, two or three knobs of fugar, and a gill gf red
wine, fimmer it till the jelly is melteds or a pint of
red wine wifth a quarter of a pound oi fugar^ fin)-
mcrcd
SAUCES. tij
tnered over a clear fire for five or fix miilut^s ; ot
half a pint of vinegar and a quarter of pound of
fugar ficnoicred till it is a fyrup.
Force-meat Balls for real or mock Turtle..
TAKE half a pound of lean veal, half a pound
of beefofuet picked from che firings, a quarter of a
pound of fat bacon cut fine, put it into' a mortar
and beat it well; then put in half a pound of
bread-crumbs, fome fweet herbs and parley, fix
fhallots chopped fine, fealbn it ivith Cayan pepper
and pepper and fait, beat it' well together, put the
yolks or two eggs in, and mix it up ^ then put the
white of ail egg in a fl:cw-pan, cover. aindf beat it
till it is of a fine froth, put it in and mix' it well al-
together, and with a little flour roll the^ out in
balls, and boil them in a quart of boiling W^ter.
When you make force-meat for Scorch bt' white
coUops, &c. leave out the Cayan pepper, and ptit
very little (ballot in ; and for brown dilhesyou maf
fry theoi, if you like it belt.
Egg Balls.
BOIL eight eggs hard, and take out the yolks^*
put them in a mortar and bruife them, put in a little
pepper and falt» the yolk of a raw egg, and a little
flour, mix them all well together, and with a little
flour in your hand roll them into little balls ; have a
fauce pan of water boiling, put them in, boil them
a minute or two, and drain them ofiT*
Brcwningfor made J^ijhes^ tSc.
PUT a quarter of a pound of lump fugar into ah'
earthen p}pkin^ with a little water tp mclc ir^ & bit
of
t2$ SAUCE S,
of butter as big as a Dutmeg, put ic on a flow fire^
and when the fugar begins (o froth, keep it ftirriog
with a ikewer till it is quite black, then pour in a
pint of hot water, and take it off the fire diredly,or
elfe it will boil over ; then boil it gently for half an
hour, with a gill of ketchup in it, ftrain it off,
and when cold bottle it for ufe» This* article the
cook ihould never be without.
Lobfter Sauce.
TAKE two hen lobfters alive if you can, if there
is any fpawn on the outfide pick it off", boil the
lobfters half an hour, take out all the meat and
foawn^ put all the ipawn in a mortar with a little
Dutter, and bruife it fine, put the fhells la a fauce«
pan, with a pint and a half of water, a little cloves
and niaci^, a few bits of horfe-radi(b, and boil it half
an hour ; then ftrain it into a ftewpan, c.ut the meat
in little pieces and put in, with the fpawn, a pound
of frefti butter, half a lemon, two fpoonsful of an-
chovy liquor, one of ketchup, and fome butter
mixed with flour, boil it up gently till the butter is
melted, and it is thick and fmooth, take out the
lemon and fqueeze the juice in, ftir it rQund, and
put it into the fauce-boats.
Ojifier Sauce for Pijh.
OPEN a pint of large oyfters and juft fcald them»
ftrain the liquor from them, wafli them clean, and
beard them, put them into a ftew-pan, and drain the
liquor from thefettlings to them, put in halfa pound
of butter, fome butter mixed with flour, a quarter
of a lemon, a fpoonful of anchovy liquor, and one
of ketchup, boil it up gently till the butter is melted,
and (be lauce thick and fmooth, take out the lemoi^
and
SAUCES. 127
and Iquene the juice in. You may, if you like iCy
put a glafs of mountain wine in.
Oyjler Sauce for boiled Turkey^ Fowls, or any
white Meat.
»
OPEN a pint of large oyfters and juft fcald thcm^
ftrain the liquor through a fieve^ wafli and beard
them, put them into a ftew-pan, and poor che liquor
from the fettlings in, put in half a lemon, a piece of
butter mixed with flour,. a quarter of a pound of
butter, and a gill of cream, boil ic getitly till it it
thick and fmooth; take out the lemon and fqueeze
the juice in, ftir it round, and then put it in your
&uce-boats«
Shrimp Sauce.
TAKE balf a pint of picked (hrimps and wafli
them clean, put them in a ftew>pan, with a gill of
gravy or water, half a pound of butter, fome butter
mixed with'fiour, a ifxKinful of anchovy liquor, one
0f ketchup, and ' half a lemon, boil it tiH the butter
is melted: and it is thkk md fmooth ; take out the
lemon and. fqueeze the juice in, ftir it about, and
then put it in the fauce-boat.
Anchovy Sauce.
MELT half a pound of butter fmooth and thick,
put two fpoonsful of anchovy liquor in, and boil ic
up a^ minute or two, then put it in the fauce-boat*
Toumay put in two fpoonsful of ketchup, walnut
pickle, lemon pickle; iby, or quin fauce, or any
thing you fancy.
• -
MttfcU
128 SAUCES.
Mufcle Sauce.
WASH half a hundred of mufcles well, put them
in a lauce-pan/ cbver them clofe^ and dew them till
they open, pick them out of the fhells, take out the
beards^ wafh them clean in cold water, put them
into a ftew-pan, ftrain the liquor through a fieve, and
pour half to the mufcles, put in half a pound of
butter, and fome butter mixed with flour^ a fpoonfal
of anchovy liquor, boil it gently till the butter is
melted, and the fauce thick and fmooth i then put
it in the fauce- boat. - .. j
Cockle Sauce.
WASH a hundred cockles very clean, put them
into a fauce-pan, cover them clofe, (lew them gently
till they open, ftrain the liquor. through a fieve, waih
them clean, in cold water, and put them in. a ftew-
pan, pour half the liquor, in,;, with half a pound of
butter, fome butter mixed whh fiouri>>fWo Spoonsful
.of anchovy liquor, and •- dne of ketchup.; . boil it
gently tiU the butter is melted, and the fauce thick
and fmooth, then put it in the fauce-boat.
*mt'
Melted Butter.
PUT a pound of butter cut in pieces into t
fauce-pan, with a quarter of a pint of water^ and
duft in a little flour, Ihake it well round, put it on
a clear fire, and ihake it round often till it is melted
and juft boils up.
You may melt it without flour and wat^ : cut
the butter into fmall pieces, and keep h ihaking
over a clear fire till it is melted*
S A U C E S* 120
'•i*
White Celkry Sauce,
TAKE the white part of a dpzen heads of CtWetj^
tut ic about an inch long, wa(h it cleanf, and boil
it in foiK quarts of water till ic is tender : in the
mean time get a gill of white gravy, half a pint of
cream, aad a little butter rolled in flour ; boil it up
till it is thick and fmooth, grate in a little nutmegs
ftrain the cellery in a fieve, and put it in with a lit-
tle fait) boil it up a minute, and then put it over a
boiled turkey, fowlsj or any thing elfe you want is
fpr, or in boats.
Brown Celkry Sauce^
CUT, waih, and boil the cellery as before, put
about two ounces of butter into a ftew-pan, meltTt,*
and put in a fmall fpoonful of flour, ftir it till it is
fmooth, and put in a pint of gravy, a glafs of white
wine, smd boil it till it is fmooth, grate in a little
nutmeg, and feafon it wjth pepper and falt» ftrain otf*
the cellery and put in, ftew k for five minutes^ and
then it wiU be ready for ufc.
Onum Sauce fir boiled Rahbits^ Ducks , Geefe^ &C4
TAKE two do2en of large onions, peel the (kins
oflF, and take off the firft coat, flit thcin almoft
through, and throw them into cold water, boil them
in plenty of water till they are very tender, chiing-
ing the water twice, ftrain them in a cullender, ahd
fqueeze out a little of the water, then with a wooden
fpoon rob them through the cullender, put them Into
a ftew-pan, with a gill of cream, a quarter of a
|K>und of butter, and duft in a little flour, with a
litde falti boil them up gently till the butter is
K meltedj
130 SAUCES.
melted, and ke^p ftirring it all the timc^ or elfe it
will burn.
Spanijh Onion Sauce.
PEElr the fkins and take oflF the firft coat of fit
or eight large Spanifh onionst flit them almoft
throu^t and boil them in a gallon of water (change
the water once^ till they are very tender, drain thedi
in a fieve, and chop them fine on a board, put them
into a ftew-pan, with a gill of cream^ a quarter of
a pound ot butter, a little ftour and fait, boil them
up gently till the butter is melted, but keep ftining
it all the time, or it will burn. Thiy is a proper
fauce for roaft turki^s, wild fowl, mutton, &c.
N. B. If vou have no Spanish onions, you may ule
large Englim ones in their room.
Gallentine Sauce.
CUT the crumb of a penny loaf in thin flice(»
put it into a ftew-pan, with half a pint of water and
a ftick of cinnamon, boil it gently till the bread is
foft, beat it up with a fpoon, put in half a pint of
red wine, a little butter, and a dozen knobs of
fugar, boil it gently till it is fniooth, take out the cin-
namon, and it will be fit for ufe.
Bread Sauce ^
TAKE the crumb of a penny loaf and rub it
through a cullender, put it into a ftew-pan, with a
little water, apint pf milk, a whole onion, aipoon-
ful of whole white pepper, a little butter and fair,
boil it gently, and keep it ftirring often till it is
fmooth^ take out the onion, and then beat it up
well
I
/
S A U C E 8,- 131
well with a (pooD^ make it hot, and put it into a
lauce^boat*
. . . I
Sauces for a Pig^
WHEN you have cut up the pigi lak^ out thf
brains and chop them, put them inCQ a ftew-pai>»
with half a pint of white broth or gcavy^ the fca^
Iboing in the infide, and the gravy that coine^ frongi
the pig, put a little flour and butter, in to thicken ix^
and as quick as you can give it a boil up^ aujd |>ut i(
in the diOi under the pig.
Take the crumb of a penny loaf and rub it
through a cullender, put it into a ftew-pan with a
pint of milk, walh a quarter of a pound of currants
weU, dry them in a doth and pick them, put thena
in, boil it gently, .keeping it ftirring till i( is fmooth^
and put it in a I'auce^boat. .. . ^
Take the crumb of a penny loaf, cut it in thin
flices, put it in a ftew-pan with a pint of milk, boil
it, keeping it ftirring and beat up till it is fmooth ;
cut three or four heads of pickled famphir and put
in, give it a boil up, and put it in a fauce-bo)it« *
. '.•
Green Sauce /or Green Geefe, DuckXrigs^ (0c.
TAKE half a pint of veal broth, and thicken it
with a little flour and buttery put in half a dozen
knobs of fugar^ and boil it up, then put in a gill of
fpinach juice, make it hot, but do nor lee it *boil 1
then fqueese in the juice of a Seville orange, buc
take care the feeds do not fall in, flir it rounds and
put it in a fauce-boat. - -^
K a Sorrel
13^ SAUCE S.
Sorrel Sauce.
PICK a large quantity of garden forrtl, and walk
it very dean, boil it in a fauce-pan with a little water
till tender, ftrain it oflT^ fqueeze the water ooi be*
tweeo two plates, chop it fine on a board, put it in
a ftew^pan^ with a quarter of a pound of butter^ a
little flour^ half a pint of gravy, and ibme pepper
and fait, ftir it till the butter ia melted, then it is fit
for uie.
Fennel Sauce.
PICK and wafli a handful of fennel, have a
fauce-pan of water boiling, put it in, and Ml i^
quick and greeny chop it fmall, put it in a fiiuce-
Doa^ pour melted butter in, and ftir it well up. .
Farjley Sauce.
PICK and waOi a handful of parQey, have a
fauct-pan of water boiling, put it in,, and boil, it
quick and green ; chop it on a boaid, put it in a
fauce-boat^ pour melted butter over it^ and ftir it
well up*
Egg Sauce.
JBOIL three eggs hard, take off the fhells, and
chop them on a board, but not too fine, put them
in a fauce^boat or bafon, pour in half a pound of
inclte4 butter, and ftir it up.
Afflt
S A U C E S* 133
Apple Sauce.
PARE and core (ix large apples, cut them in
quarters, put chem in a flew-pan, with a little water
to keep them from burning, a bit of cinnamon and
lemon pee]^ cover them cloie, and (lew them gently
till render; take out the cinnamon and lemon-peel,
bruile them well with a wooden fpoon, put in fome
moift fugar and a little butter, and ftir it well till the
butter is melted.
Mint Sauce.
PICK and^ walh a handful of green mint very
clean, chop it fine, mix fome fugar and vinegar in a
boar, put in the mint, and ftir it up*
Caper Sauce.
CHOP a gill of capers, but not fine, put them
ID a fauce-boat with a little of the liquor, pour in
hpt melted butter, and ftir them up.
pQveroy Sauce.
PEEL and chop fix (ballots 6ne, put them in a
fauce-pan, with half a pint of gravy, a fpoonful of
vinegar, a little pepper aiid fait, boil it up, and then
put u in the fauce- boat.
Carrier Sauce.
SLICE two large onions very thin, put them in
fpring water for one hour, ftrain them off, and piit
diem in a plate, fprinkle a little pepper and lalt over
thes^ mis ibme oil and vinegar and pour over alL
K 3 Co^i-
134 SAUCE S.
Goifihtrty Sauce.
CODDLE half a pint of goofeberries, ftnm
them off, and put 'thenti in a boat^ with feme fine
Sowder fugar, pour fome hot melted butter in, and
;ir them up gently.
Wbitf Sauce Jor botled Fowls or Chickens.
TAKE half a pint of veal gravy, put it in a ftew*
pan, with a little mace, white pepper, and fait,
boil it five minutes, (kirn it clean from fat, mix a
little flour with half a pint of cream and put in,
|>9il it up five minutes, and drain it over your fowls,
or into a fauce-boat.
Mock Oyjler Sauce.
TAI^E half a pint of water, two blades of mace,
an anchovy, a little lemon-pee), and a few white pep-
per corns, boil it gently for ten minutes, ftrain it
off, put it in a ftew-pan, with a little flour and
butter and half a pint of cream, boil it till it is
thick and fmooth, and pour it over your fowls or
.turkey;
• •
White Mujhroom Sauce.
FEEL and cut off the roots pf a quart of frelh
mufhrooms, wafh them clean and cut them in two^
put them into a (lew-pan, with a quarter of a pint
of water, a piece of lemon-peel, a little beaten mace
and nutmeg, cover them clofe, . and Hew them very
.gently for half an hour; (but mind they -do not
Itick. or burn) beat up the yolks of two eggs with
haif a pine of cream^ if there is much liq^uor put in a
little
S A U C E S* 135
little flour and butter^ and a little fait, ftir them till
they are fmooth^ then put in the egRS and cream^
keep them ftirring till they jufl: boil, fqueeze in a
little lemon juice, and then put them ovtr the fowls
or in fauce-boats; Obferve to take out the lemon*
peel.
Brown Mujhroom Sauce.
TREAT' the muihrboms as before, put them in
a fiew-pan, with half a pint of brown gravy, a little
lemon- peel, fome pepper and fait to your palate,
ftew them gently for half an hour, (if the gravy is
wafted too much put in Ibme more, with a little
butter mixed with flour) keep them ftirring till thcf
are thick and fmooth, fqueeze in a little lemon-Juice,
take out the lemon*peel, and pour them over roaft
or broiled fowls.
Pickled Mujhroom Sauce.
PUT half a pint of brown gravy into a ftew-pan,
a fpoonful of ketchup, a little pepper and lalt, a
piece of butter mixed with flour, a giil of pickled
mulhrooms, and a little of the pickle, keep it ftir*
ring till it is thick and fmooth, then pour ft over
roaft or broiled fowls.
•
Sauce f<ir roaji Rabbits.
BOIL the livers with fome parfley for a quarter of
an hour, chop them feparate, put them together in
a boat, pour hot melted butter in, and ftir it well up.
You may either put it under the rabbits, or lend it
in a boat.
K 4 fVbhe
I
I
13*
SAUCES.
f ^
White Sauce for a Hare.
PUT a pint of cream and half a pound of butter
snco a fteW'pan, keep it ftirring till the butter is
melted and the fauce thick, then put the fauce io
the diih, and the hare upon it.
Lemon Sauce for boiled Fowls.
. PARE oflF the rind of a lemonj cut it in flicei,
take out the kernirU, and cue it in fquare bits, boil
the liver of a chicken or fowl and chop it fine, put
|he lemon and liver together in a boat, pour hot
,melted butter in, and dir it up.
^ Another Sauce for hoiledFowls.
TAKF the liver of the fowl, bruife it with a little
of the liquor, cue a little lemon-peel fine, and mix
it by degrees with melted butter, give it a boil« end
* pour it in tbedilh.
Sauce Robart.
CHOP two large onions very fine, put a little
butter in a ftew-pan, and fry them a little, put in a
litcle fiour and h^lf a pint of good gravy, ftir it
about, feafon it with pepper and fait, fiew it for five
mlnuces^ then put in a fpoonfu! of muftard*
Fin Sauce.
*
TAKE one onion, fome parflcy, frc(h mufhrooms^
' and fome capers, chop them fine, put a little butter
in a lUw-pan» put the things in^ and fweat them a
little
BOILING. 137
little over a flow fire 1 then put in half a pint of
grav^t A Kttle butter mixed with Sour, and ftew it
till it is thick and fmooth, (kirn it> fea&n it with
pepper and falt» and fqueeu in a little lemon-juice.
CHAP. V.
B O I L I N a
proper Rules to be obferved in Boiling.
AS neatnefs and cli^nlinefs is requifite in a kiichen,
as well in a cook's perfep as the uteniilsj it is
proper that the cook (hould fee that all the pots^
nruce-pans, covers, and every other article^ is k^pc »
clean from greafe and fand, and well tinned. In
boiling all kinds of meat and poultry much care and
nicety is required, particularly in veal, lamb, and
poultry I it is often a great fault in putting too little
water in the pot, as that often make^^he tnings look
black ; be fure always to put in plenty of foft water^
make it boil firft and fkim it wellt fpr veal, Iamb,
or poultry, 'before you put it in. As for large joints
<tf beef, mutton, or pork, it is beft to put the meat
in the water coM, except in the hot fummer months,
when you cannot make beef fait enough before it
will fttnk ; thep it is beft to put it in the water boil-
ing, to ftrike the fait in. Before you boil any meat
or poultry prepare them in the foUowing manner ;
- Inge the poultry, and put them in cold water for
ones
139 BOILING.
one hour; walh the beefj mutton^ or pork clean,
flcewer the udder or fat of a buicock of beef to
the lean, and tie it . with a fillet or packthre^i
tight; for veal, lamb, or poultry, take fome flour
in your hand and rub it all over, rub and wafli
them well, for the flour will take off all the
dirt, put them into the water boiling, with a
piece of (tale white bread, as the bread will draw all
the fcum up, and make them look whiter than flour
or milk put into the water, or over the meat and
poultry. Be fure to boil every thing gently, for if
you boil itfaft it makes the outfide hard before the
infide is warm.
Beef ahd mutton fiiould be rather under done,* and
allow one hour for every four pounds ; veal, pork,
. and lamb fliould be thoroughly done, or elfe it is apt
to fucfeit, park in particular : a knuckle of veal of
eight pounds will take two hours boiling, a leg of
twelve pounds thre« hours and a half, a leg of pork
of twelve pounds four hotirs, a leg of houfe-lamb
of four pounds one hour and a quarter, a leg of
* grafe lamb of fix pounds- one hour and three quar-
ters, and fo on in proportion; Be fure to flcim the
fat and fcum off as it rifes, and never leave your
fheac Of poultry in the pot after it is done, as that
oakes it foddenec), and takes out all the juices. If
you ftiould be delayed in fending your dinner or fup-
per up in time, take the« things out of the water,
put them in a difli, cover them clofe withat:loth,
and put the difb over the hot water 5 and .when you
want them dip them in the hot water a moment be-
fore you fend them away. This method I have
found to be the beft m the courfe of upwattUof
twenty years pradice.
sfh
BOILING. 139
i'o boil a Haiincb or Neck of Venifon.
AS this iswery feldom done, it is proper to give
dice&ions for it in cafe it fhould be wanted ; take a
haunch or neck of yenifon frelh killed and fait it
well, turn it, and fait it every day for a week, then
puc it into water for one hour and wa(h it clean out,
put it into cold water,, boil it Qowly, (kirn ic very
dean, and allow one' hour for every four pounds the
haunch weighs; boil a cauliflower and pull it into
fprigs, boil fome white cabbage, maftx it with butter
and cream, and Ibme turneps the fame way \ lay a
fprig of cauliflower, next cabbage, and next turneps,
till you have laid them ^all round the diOi ; put in the
haunch pr neck, garniih the edge of the difh to
your fancy with beet-root, and fend melted butter
and fweet fauce in boats,
N. B. The neck will only take one hour and a
half boiling. THe haunch or neck eats well haihed
ibe next day.
Hams^
WHEN you have any very old Weftphalia or
Engbfh h^ms they require a great deal of foak*
ing; the bed: method is, to put them in water over-
night, take them out in the morning, and h^ng them
up all day ; put them in water again at night, and fo
proceed for a week, which will make them mellow
and fine; if they are not very old two days and two
nights foaking in foft water, changing the water
e?ery night and morning, will be Sufficient; fa green
ham requires no foaking) cut the dirt off the under*
fide, fcrape the rind clean, cut the knuckle oflf at
the joint, and wafh the ham cleans put it into the
fopper when the water is warm^ as that will fet the
. . colour,
1
140 BOILING.
colour, (for if you put it in when the water is cold it
draws all the colour out; when it boils flcim it well,
acid bo«l it as gentiv as you can, fo the water does
but juft boil it is lufficient; (a ham of twenty pounds
will take five hours, and bigger or lefs in proportion)
when done, take it up and puli off the rind, if it is
of a fine red colour put it in the difli, if it is rather
pale fifi iome rafpings of bread over it, and put it to
the fire till it is biown ; or rub it over wich the yolk
of an egg, and drew bread»crumbs over it, put it to
f he fire, and turn it round till it is btown sUI over ;
gptrnifli with carrots.
N. B. If you chufe you may put a handful of
leather (havings and two handsful of juniper ^ berries
4n the copper with your bam» to give it a high
flavour.
*
Tongues.
IF your tongue is a dry one, foak it in water all
night ; but if a pickled onc^ only wa(b it well, and
put it in cold water ; (the dry one will take three
hours boiling, the pickled one two hours and a half)
when it is done peel the fkin and cut the outfide of
the root off, put it in a di(h, and garniih with car-
^tots and Iprigs of greens, or whole turneps boiled^
Beef.
A BUTTOCK, tch-bpne, rump, brisker, thick or
thin Sank, (hould be eight or ten days in fait, then
wa(h It well out in clean water, put it in the wacer
cold, and boil it as dirtied in the ruKs*, when it is
done take it up, and with a pafte-brufh wa(h it clcaa^
put it in the di(h, and garnilh with carrots and fprigs
of greens, wirh greens^ cariots, and turneps in fe*
parate diflics.
AfltfMf«
B O i L I N Q. 141
<^ Mutton*
CUT. off the Ihank end and flap of a Ifg or IhouU
der of mutton^ joint the neck, put it in water for
one hour, wafli it dean out, and put it into the water
cold ; when it boils (kirn it well, put in a piece of
ijtale white bread and boil it gendy \ (a leg of mut*
too of twelve pounds will take three hours, a ibouU
der of eight pounds two hours, and a neck of fix
pounds one hour and a half) when done take it outf
walh ic well with a pafte-bruih, and garnilh with
capers, carrots, turneps, or fprigs of greens, with
greens and mafhed turneps in fcparate difhes, caper
iauce and plain butter in boats 1 or you may fmother
the flioulder with onion fauce.
Veal.
BREAK the bone of a knuckle or leg of veal in
two places, put it into cold water, and with a hand'*
ful of flour wa(h it well, put it into the water boil*
ing, fkim it well, put in a piece of ftale white
bread, and boil it as direded in the rules ; boit a
piece of bacon in another pot till tender, when it is
done take the veal up, wa(h it with a pafte-bruib^
and garnilh it with fprigs. of greens or cauliflowers.;
take off the rind of the bacon, and hold it before
the Ere till it is brown, put it in a dilh, and garnilh
it with fprigs of greens or carrots, with greens in a
diih, parfley fauce and plain butter in boats.
Breaji of Veal.
JOINT it, and take off the flcin of the broad end^
put it in water for one hour, wafli it well, and put it
in boiling W4Cer, (if a fn)all pne, one hour will boil
i«5
142 BOILING.
it ; if a large one^ an hour and a half ) fkim it well,
and when done take it up, put it in a hot dtfii, and
put white, oyfter, or cellery fauce over it; garniih
with lemon. The chump end of a loin eats well
done the fame way*
Calves Head.
CHOP the head in two, take out the brains, trim
it clean, and lay it in plenty of water for two houn
to foak out all the blood, wa(h it clean, dredge it
with Bour, put it mxm the water boiling, pur a piece
of dale white bread in, and boil it one hour and a
lialf : in th^ mean time walh the brains and take off
the fl^ns, boil them in a fauce-pan with fage leaves
and parfley ; when done, chop them fine, put them
in a fauce-pan, with a little butter, pepper, and fait,
fiir them till the butter is melted ; take up the head,
cut out the tongue, peel it, and flit it in two, put
the braias in a difli, the tongue on each fide, and
the head in another dilh.
Lamb.
CUT off the fliank end and flap of a leg of lamb^
.give it a cut in the firft joint and turn it, to make it
look as round as you can, put it into cold water for
one hour, and with a handful of flour wafh it well \
put it into the water boiling, -fl^im it well, put in a
piece of ftale white bread, and boil it gently asdi«
reAcd in the rules ; when done take it up, and with
a pafte-brufli wafli it well, put it in a difli, and gar-
nifli with carrots and fpinach; with fpinach in a difli,
and plain butter in a boat. If you fry the loin, fry
jt aa dire£bed in the chapter for frying; put afmall
difli within the other, put the leg in^ and the loin all
round % garnifli with fpinach and fried parfley.
-■— ^
£ O I L L N G. 143
BREAK the ihank of a leg of pork^ and pi!it it
in water for one hour^ walh ic well and fcrape che
rind clean, put it into cold water, and aa the fcum
rifcB (kirn it well, boil it gently as before dire&ed ;
(if it is a belly-piece boil it till the rind is tender)
when done take it op, wa(h it with a pafte-brufli,
put it in a difh, and garnilh with fprigs of greens^
with peas*pudding, turneps, and greens in feparate
dilhes, and plain butter in a boat.
Turiies.
HAVING truflcd your turkey as for boiling
make a ftuifing as follows t take a fcore of oyfters
and blanch them, walh them^ clean in cold water,
take off the beards, and chop them fine, flired;a
little lemon-peel and parfley, with a quarter of a
pound of blotter, the yolks -of three eggs, and -a
fpoonful of cream, feafon it with pepper, fait, and
grated nutmeg, mix it up in a light force-meat, ftuff
the craw with it, turn the fkin over it,- and ikeweric
on the back, finge it and put it into water for one
hour, and with a handful ot flour wa(h it well ; put
it into a large pot of boiling water, fkim ic clean,
put in a piece of (tale white bread, and boil it
gently;, (if a middle-fize one hour, a fmall one
three quarters of an hour, a very large one an hour
and a half) when done take ic tip, waih ic clean with
a pafte-brufli, and put it in a di(h, with oyfter, eel-
. Icry, or white fauce over it ; garnilh with lemon and
beet-root, with oyfter and ^cilery fauce in boats/
F^s.
144 B O I L I N G.
Fowls.
TRUSS your fowls for boiling, finge and put
them in cold water for one hour, and with a handful
of Hour wafli them well ; put chem into the water
boiling, put in a piece of ftale white breads ilcim
them wellj and boil them half an hour, if a mid-
dling (ize, if large ones three quarters of an hour;
when done take them up, wa(h them clean with a
paftebrufh, put them in a di(b, and garni(h with
lemon and boiled parfley, with oyAer, cellery, or
white fauce over them, oyfter-fauce and parfley and
butter in boats.
Chickens.
TRUSS your chickens for boiling, finge them, and
put them in cold water for one hour, with a handtul
of flour, wafli them well, put them into the water
boiling, with a piece of ftale bread ; boil them, if
fmall, fifteen minutes ; if bigger, twenty or twenty-
five minutes ; when done take them up, wafli them
with a pafls-brufli, put them in a difli, and gamifli
with lemon and parfley \ put parfley and butter or
iiyhite fauce over the breaflsj with parfley and butter
and oyfter-fauce in boats.
Chickens with Bacon and Cettery.
BOIL two chickens, and a piece of ham or bacon
by itfelf, boil the white part of two bunches of eel-
lery tender, cut it about two inches long, and put it
into a ftew-pan, with half a pint of cream, a piett
of butter mixed with flour, and fome pepper and
(alt ; fet it on the fire, keep it fliaking till it is thick
and fmooth, lay the chickens in the difli, and poor
the
BOILING. 145
the Taiice over them ; cut your ham or bacbn in thin
Qices, and garoifh them with it all round.
N. B. If you have any cold ham in thehoufe^ cue
fome thin dices and broil them 1 it anfwers the pur^
pofe as wellk
Chickens and Tongues.
SALT fix hogs tongues for one week in the fame
)>ickte with the neats tongues or hams 5 boil fix
fmall chiGkenft, bdil the tongues by themfelvcs and
peel the fkins off^ boil a caulifiower white^ and a
good deal of fpinach picked and wa(hed clean in fe«
Veral waters I boil it green, and fqueese it between
two pewter difhes very dry ; put the cauliflower up-
/ight/in the middle of the di(h, lay the chickens
tlofe round, the tongues round the chickens, with
the roots outwards, and put the fpinach between the
tongues; gsirnifh with toafted bacon, and lay a piece
0.1 each of the tongues.
This is an occeUent difH for a large company.
Xj$^e.
Pick your goofe clean, finge it, and fait it well
lor four or five days; then walh it clean, trufs it,
put it in boiling water, and boil it one hout j when
done take it Qp» and put it in a di(b, with onion-
fauce over it ; boil lome white-heart cabbages very
tender, chop them up and put them in a fauce-pan^
^ith a little cream, butter, pepper and falt^ ftir ti;
found till it is quite hoc, put it in a difb, and fend
it up to table with the goofe^
Ducks.
146 BOILING,
. , Duds.
SCALD your ducks, draw them, and put them
into warm milk and water till you want them ; then
trufs them, put them into the water boiling, boil
them twenty minutes, and fkim them well; then
uke them up, put them in the difli, pour onion-
fauce over them» and garni(h with lemon.
Ducks boiled the French W^.
SCALD and draw two ducks, lard them on the
breaft, and half roafl: them ; then put them in an
earthen pipkin, with half a pint of red wine, a pint
of good gravy, about twenty chefnuts firft roalled
and peeled, half a pint of larg^ oyfters bknched and
bearded, an onion, two or three blades of garlick
chopped fine^ and a little thyme (hred; fealbn it
with pepper, fait, beaten mace, a little ginger beat
fine, and the cruft of a French roll grated, cover
them clofe, and dew them gently over a flow fire for
half an hour ; when done, put them in a diOi, pour
the fauce over them, and garnifh with lemon.
Tigeons.
SCALD, draw, and trufs four pigeons, wafh them
tn feveral waters, dredge them with flour, put them
into boiling water, and boil chem fifteen minutes -»
then take them up, put them in a hot difli, and povr
parfley and butter over them ; lay round them fprigls
of brocdli boiled, and fend parfley and butter and
plain butter in boats.
KabVxts.
^
BOILING. 147
TRUSS the rabbits and put them in cold water
for two hours^ changing the water two or three time? 1
put them into boihng water^ with a piece of ftale
bread, fkim them well, and boil them, if large
one, three quarters of an hour^ then take them up
and drain them, put them into a hot di(h, pull the
jaw-bones out, ftick them in the eyes, and fmother
them with onion*fauce, with a fprig of myrtle in
dieir mouths;
Tbeafants.
PICK and trufs your pheafants, fingfe them^ lay
them in cold water, wa(h them out, put them in a
large pot of boiling (oft water, Ikim them clean,
and boil them half an hour i when done put them
in a dtlb, put white cellery fauce over them, and
gamiih wim lenion.
Partridges.
PICK and trufs three partridges, wafh them clean;
put them in plenty of bdiling water, and boil them
quick for fifteen minutes : for fauce, take half a
pint of cream and a quarter of a pound of butter,
put it over the fire, and ftir it one way till it is thick
and fmooth ; put the partridges in the di(h, pour the
iauce over them, and gamiih with lemon«
Put white cellery fauce over them, or this faxjce :
take the livers and t>ruife them fine, chop a little
parfley fine, melt a little butter fmooth, and then add
the livers and parfley ; give it a boil up^ fqijeeze in
the juice of a lemon, and pour it over the bi/ds« Or
this Iauce : take half a pint of cream, the yolk of
La ^xk
r
148
B O I L I N G.
an egg beat fine, a piece of butter as big as a waU
nuc mixed with flour, a little beaten mace and nut-
meg, and a fpoonful of white wine; ftir it one way
till re is thick and fmooth, then pour ic over the
birds ; or white muihroom fauce.
Wbcdiocks or Snipes.
. BOIL them in. beef ^ gravy made tbua: take a
pound of. lean beef cut into little pieces, put it into
Vfto quarts of water, with an onion » a bundle of
fweet herbs, two blades of mace, fix cloves, and
fome whole pepper ; cover it clofe and boil it till it
is half wafted, then ftrain it ofi^, put it into a fauce-
pan, and feafon it with fait; take the woodcocks or
fnipes and draw the trails out, (rake care of die
trails) put them into the gravy, cover them clofe,
and boil. them ten mmutes: in the 'mean tinae take
t^ trfiils and livcifs^ chop them fine, put them. inC0
a,(lew-pan, with a little of the grainy the fntpes or
woodcocks are boiling in, and (lew ihem, wUh a lk«
tic beaten mace and a gill of red wine; take the
crumb of a ftale roll, rub it through a cullender^
fry it with butter of a light brown, and put it before
the fir^ to keep hot : when your invpe% art done,, take
half a pint of the gravy they aie boUhrd in and pot
it^q.tbe trails^ with ^ little buttei mixed with flour^
fet^ it on the fire afid keep it fliaking tiU the butter is
^n}eked» but do not ftir it with a fpboA, t-faea put
tke;f:cymbs of bread in, and fhake it rounds take
up the birds» put 'them m a hot difli> and pCMtr tke^
faiKe over them I gamiAi with lemon.'
N. B. You may drels wild fo^s or pkvos die
fame ^^yi. * ^ *
i)
«»
i
R O A ST IN a J49
Plovers, '
DRAW them clean and .wa(h them, put them in
boiling and boil them ten minutes ; when done take
dicm up, and put them in a hot di(h» with white
cellery or mufbroom fauce over themj and garnifli
with lemon.
w
CHAP. VI.
ROASTING.
Proper Rules to be ohferved in Roqfting.
IN the firft plaire^ be careful that your fpiti and
dripping-pan are kept clean, • afid always put
ne dripping or butter into the dripping-pan, be-
fore you lay down your meat or poultry to the fire,
to have it melted ready to bafte with ; finge your
poultry with white paper, bafte them with butter,
dredge on fome flour, and fprinkle fait on as foon i%
you put them to the fire; and the fame with all forts
of meat, be furC'to bafte it well as (bon as you lay \t
down, and fprinkle it with fair. Your fire fliould be
itguUted according to the thing to be drefled, if it
is very, little or thin you fhould have a brifk fire, that
you may roaft it quick and nice ; if it is for large
joints, be fure to lay on a good fire to cake^ and al-
ways have it clear at the bottom. When your joint
_ L 3 is
t50 ROASTING.
is half done> remove the dripping-pan and fptt from
the fire, and ftir it up tQ make it bum clear and
briik I and nevrr put your meat too clofe co the fiie
till it 19 nearly done, for by being too near it often
fcorches the outlide before it is w^rm within. When
it is nearly done the fau>ke will draw towards the fire;
then take the paper off, bafte it with butter, fprinkle
it with fait, and dredge fome flour on,, to nuke it
of a fine froth. Figs and geefe (hould be roafted
before a brifk fire^ but not too near, and turned
quick ; hares and rabbits require time and care, and
be fure you mind that both ends are done enough:
when half roafted cut the Ikin at the neck-end, to
let out the blood, which will prevent tbem from
looking bloody when they are cue up^ Wild fowls
fhould have a clear brifk fire, and roafted till they
are of a light brown, but not too much, nor till the
gravy runs out, as that deprives them of their fine
flavour; if you fee the gravy begin to run take them
up dirw&ly. Turkies and tame fowls require more
roafting, as they are longer in getting hot thnougb ;
they ftiould be often bafted, in order to keep up a
ftrong troth, as it makes them of a fine colour and
rife the better : and it is the beft method to keep all
forts of meat well bafted, particularly venifon, lamb^
or veal, and -alfo hares i beef and mutton is fatter,
and does not require fo much bafting. Be fure to
have a fine froth on every thing before you take it
from the fire.
In roafting of veal, you muft be careful to roaft
it of a fine brown; if a large joint, a very good fire;
if a fmall joint, a brifk fire ; and if a fillet, loin, or
the beft cnu ot a neck, be fure to paper the fat,, that
you may lofe as little of it as poflible; Ifiykat a
diftance from the fire till it is foaked, then put it
nearer the fire, and when you lay it down bafte ic
well with butter, apd often, all the time it 13 roaft--
■^^
roasting: 151
ing; the brcaft muft be roalted with the caul on till
it is nearly enough C boil the fweetbread for ten mi-
nutes, rub it oyer with the yolk of an egg, • ftre w
crumbs of bread on ir, and ikewer it on the breaft ^
when it is nearly done take off the paper or cau1»
bafte and froth it up, puc it in a hot dim, and put a
little gravy and butter n)ixed in the difh -, garnifh
with lemon and beet-root, and put the fweetbread
on the breaft.
Beef.
BEEF fliould be kept fome time before it is drelT-
ed, according to the heat or coldnefs of the weather ;
wipe it very clean with a dry cloth, and take care you
do not leave any damp place on it, hang it where the
frefli air can come to it, but never fait it, as it makes
it hard ; and when you have fpitted it, paper the top
to keep the fat from melting away, put it to the fire,
bafte it well all the time it is roafting, and fprinkle
it with fait ; (a furloin of beef of thirty pounds will
take three hours and a half before a good fire) when
it is nearly done take ofi^ the paper, bafte it, fj^rinkle
on fome fait, and dredge it well with flour till it is of
a fine froth ; then take it up, put it in a hot difli,
and garniih with horfe-radifli.
Mutton.
IN roafting of mutton, the loin, the chine, and
the faddle. fhould have the fkin raifed and (kewered
on; when it is nearly done take ofi^ the ikin, and
put it clofe to the fire to brown, then bafte ir,
fprinkle on a handful of fait, and dredge fome flour
on to froth it up ; tAe leg or flioulder wants no paper,
except you put a little over the fat part of the leg.
L 4 Lamt^
i§z ROASTING.
Lamb.
*
WHEN you road a fore-quarter : after you have
fpittcd it put white paper over it, particularly the
fat part of the leg, and bade it well all the time it
is roafting ; when, it is nearly done take off the pa-
per, and froth ic up. In roafting the ribs, they
Ihould be done very quick, as they are t;hin, and of
a light brown; when done, put it into a hot diffa,
and garnilh with crefles or fmall fallad, with mint*
fauce in a boat.
Fillet of Veal.
TAKE a fine fillet of veal, take out the bone,'
and make the following ftufBng: rub the crumb of a
penny loaf through a cullender, chop a little beef-
fuct fine, a little parfley, fweet herbs, and lemon-,
peel flired fine, fcafohed with pepper, fait, and
grated nutmeg ; mix it all up with two eggs, and
ftufF it under the fat and where the bone came out.
of, trufs it clofe and run the fpit as nearly through the
middle as you can, rub it over with butter, tie ^^
paper over it, lay it down before a good fire to rpaft,
and bafte it well ; (a fillet of twelve pounds will
take three hours, bigger or Icfs in proportion) when
it is nearly done take off the paper, fprinkle it with
fait, then bafte it, and let it be of a fine brown ;
then bafte it with butter and dredge it with flour, to
make it of a fine froth ; take it up, put it in a hoc
di(h, mix fome melted butter and gravy, and pour \s,
under \ garnifl\ with lemon ^nd beet-root.
Im^
R O A S T I N a. J53
Loin of Veal.
• « ■ • •
TAKE a fine fat loin of veal, mind it 19 well
chopped, paper it all round to keep in the fatj fpit
it and lay it down to a good fire, but not too near,
and bade it well ; (it wril take as long as a fillet)
when it is nearly done take off the paper, fprinkre it
with fair, bafle it, and let it be of a fine brown ;
then baile it with a little butter and < dredge it with
floui till it is of a fine froth *, take it up, put it in a
hot difb» with gravy and butter undex ir ; xo^Si a
thin toad, cut it three*cornerways, and put round
it \ garnifh with lemon and beet-root.
Pork.
PORK mull be well roafted, or it is apt to fur-
feit : when you roaft a loin, take a (harp pointed
knife and Icore it juft througfi the fkin, and about
half an inch afunder, to make the crackling eat the
better; when yoti roaft a chine, with your kmfd
Icore ic, one fcore down the middle firft, and then
on each fide; and p^oce^d with a leg thur: fcore it
all round, take a little fa^ and onion, wafh -and
chop it fine, and mix it with pepper and fait, f^ufF k
at the knuckle, cut a hole under the flap and put
ibme in, and fkewer it up ; when you put it to the
fire bafte it well and roaft ft crifp, as moft people
like the rind crifp, which is called crackling $ put
it into a hot dilb, and a little gravy under it, with
apple-fauce in a boat. The fpring or hand of pork,
if very young and roafted like a pig, eats very well j
or take the belly- piece, and fprinkle fage and onion
with pepper and fait over it, roll it round, tie it
with a ftring, and roafl it two hours, it eats very
vell^ thii fparerib &ould be bafted with butter,
fprinkle
154 R O A S T I N G.
fprinkle,lbme fait on ir, chop fome fage very fine and
fprinkle on it as it is roafting, with gravy in the difli,
and app]e-fauce in boats. Sweet-bone is roafted the
fame way.
Tongue and XJdder.
SALT the udder a week, then wafli it clean, and
boil it and the tongue till they are tender ; peel the
tongue and ftick three or four dozen of cloves in it,
the udder the fame, and rub the yolk of an egg over
them, fprinkle them with bread-crumbs, put them
in adiih betore the fire, bade them with butter, and
road them till they are brown all over ; then [>ut
them into a hst difti, with a little good gravy under
them, and garni(h with lemon and beet-root, with
gallindne fauce and currant jelly in boats.
Venifon.
CUT the knuckle oflT the haunch and fpit itj rub
the fat part with butter, and fprinkle it with fait, put
a large (heet of paper all over it, and a thick fheet of
common pafte over the fat part, then three flieets of
paper over the pafte, and tie it acrofe about two
inches apart with packthread to keep it on ; as foon
as you put it down bafte it well, and keep bafting it
all the time ir is roafting : be furc to have a large
fire before you put it down to roaft \ (a large haunch
will take four hours roafting) when done take off the
paper and pafte, bafte it with butter, dredge it with
fiour, and let it be of a very light brown •, take it
up, put it into a hot difh, and garnift) with boiled
French beans, with gravy and venilbn fauces in
boats, and French beans in adi(h. When you roaft
a neck put three ikewers through, and put the fpit
between the fkewcrs and bones, paper and pafte it
the
ROASTING. 155
the fame as a haunch, and one hour and a half will
roaft it \ fend it up with the fame fauce, &c.
Haunch of Mutton.
TAKE a hind-quarter of fac mutton, and cut the
leg with part of the loin in the ihape of a haunch of
venifoQ, (if it is cold weather hang it up for a fort-
night) then lay it in a pan with the backfide dowa-
wardsi pour a bottle of red wine over it, and let it
lay twenty- four hours^ turn it two or three times,
and pour the wine over it with a Ipoon every time ;
then fpit it and paper it over, bafte it all the time it
IS roafting, before a quick fire, with the fame liquor
and butter, and two hours will roaft it *, take off the
paper, bafte it with butter, and dredge a little flour
on to froth it ; take it up, put it into a hot difli, and
garnifh with beet*root, with gravy and venifon fauce
in boats. A fat neck of mutton eats well, put into
red wine twenty-four hours and roiafted the fame
way.
N. B. You may roaft the haunch of mutton, after
it is kept a fortnight^ the fame way as a haunch of
venifon, without putting the wine over it.
Leg of Mutton with Oyjiers.
TAKE a leg of mutton that has hung up for a
week, cut the knuckle and flap oflf, get a quart of
oyfters, blanch, beard, and waih them well, cue
boles ali over the mutcon and ftick the oyfters in,
tie paper over it, fpit it, and roaft it for two hours ;
then take the paper off, bafte and dredge it with
flour, put it into a hot difli, and garnifli with horfe-
radiib, and good gravy in the difti.
You may ftew an hundred of cockles, ftuflf the
mutton with them» and roaft it the fame way.
%S6 R O A S T I KG.
* > -
Leg or Shoulder of Mutton.
CUT off the (hank of z leg or (houlder of mat-
ton and fpic it, road it before a brilk fire, and bafte
k vrtMy (a leg of ten pounds will takenwo hours
Md a half^ a ihoulder two hours) when it is nearlj^
done bade tr, fprinkle on fome fair, and dufdge k
with 6our to froth it \ cake it up, puc it into a hot
riiO), and garniih with horfc-rttdifh, and onion-fauce
\ti a boat.
I
IF it (hould happen that you Aiould have the pig
to kill, proceed in the following mamufr : take a
Iharp^pointed penknife, ftick the pig J uft above the
bread bone, and run the knife into £e heart, if the
iieart is not cue it will be a long while dyings as
foon as it is dead puc it into cold water a few mif-
nutes, then rub it over with a little rolin beat fine;
hare a pail of fcalding water, pitt it in^ and let it
Igy half a minute, then take it our, lay it upon a
clean table, and pull oiF the hair as quick as poffi-
blej if the hairs do not come off clean, dip it in
the water again; and when it \^ perfeftly clean, wafh
it in warm water, and let it lay half an hour in cold
water, then wadi it out well, that it may not uAe of
the rofin ; take off the four feec at the joints, (lit
the belly open, and take ogt the entrails^ put the
heart, liver, lights, and* petty«-toes together in cold
water, wafh the pig well in cold water, and dry k
wich a cloth \ and if you are not ready^ to drefs it di^
rf6lly, put ic into a difh, and put a cloth over k.
When you road your pig, pick and walk a dozen
fage leaves, and chop them fine, with a large onion»
put fome pepper and £ilt in, and the cnamb of a half-
penny
R O A S T I NO. 157
penny roll, or a piece of crumb of bread, put ic
into che infide of the pig, ind few it up; pat a
Ikewer through the beily of the pig, juft acrofs the
ends of the forc-Iegs^ and another at the hicid-^ltfgd,
vyhich will keep it tight^ run the fptt in at the vent
and out of its mouth, lay it down to a clear briik
gre^ put a Aarcow pig-»iron on the bar in the middle
of the fire, flour it wdU, atid keep flouring ic often»
till the eyes dfop out^ or the Crackling hard ; and be
ftfrc^ip fet a difli under it, to catch all the gravy that
drops out. When the ptg is nearly enough^ ftir up
the fire a little brifker, put a quarter of a pound of
butter in a coarfe cloth, and lub it all over till the
crackling is crifp; wipe it dry, then take it up, hv
it in a difli, cut off the head with a fiiarp knife, and
cut it all diofwn the back before you draw the fpit
out, pot it biick to back in the diih, and put it be-
fore che flre ; fplit tht head in two, take em tbt
brMiA, cut the. ears off, and fplit dach fide in tw^
hf one piece oo^ each fide tte pig, one at' each cMl^
ai)d the ears upon the (boulders ^ chop* the bmm
fine, and put thenoi^rwith the fage aod onion, and
the gravy that comes fnotm the pig, into a ftew^'pani
with half a;. {nut ^f white gravy, boil ic up^ aad
paor it'in yoot dilhy with currant and Ikmpbire iaui$e
is boats. • *
laftead of flouring it, you may rub tc over witfi
fwert-tiil before you lay it dowA, and with a Je^
feathers put fome oil on every ten minutes, till it h>
nearly done» then wipe it dry with a clean dotft, and
treat it as above; You may leave out the onion if
it Ihould not be approved of, as many ladies and gen-
tlemen have an averfion to onion.
•t
mid
I- 1
158 ROASTING^
Hind Quarter of a Figdrejfed Lamb Fajhion^
AT a time of the year, when houfe -lamb is very
dear^ or not to be had, take the hind-quarter of a
large roafting pig, flun it, put it on a fmall fpir,
bafte it with butter, and roaft it half an hour ; then
froth it up, put it into a hot dilh, with gravy under
it, and garnilh with Seville orange or lemon^ or
fmall fallad, with mint fauce in a boat. If you roaft
it of a fine light brown it will eat like lamb.
A Fawn.
«
SKIN your fawn, and make a Huffing in the fol-
lowing manner: rub the crumb of a penny loaf
through a cullender, pick and chop half a .pound of
beef-fuet, pick and chop a handful of parQey, fome
lemon-peel and fweet herbs chopped Bne, ieafoned
with pepper and fait, and half a nutmeg grated>
break in two eggs, and mix them all up together;
put it in the belly, few it up, trufs it, fpit it, roaft
It before a good fire, and bafte it well all the time it
IS roafting ; (a middling*fi2ed one will take one hour
and a half, a large one two hours) when it is done
bafte it with butter, fprinkle fome fait on it, and
dredge it with flour ; take it up and put it in a hot
dilh, with gravy in the difli, and mint fauce in a
boat.
N. B. A young kid is roafted in the fame manner*
Ham or Gammon of Bacon.
CUT off the (kin, trim the under-fide clean^ and
lay it in lukewarm water for two or three hours i
then lay it in a pan, pour a quart of Canary wine
upon it^ and let it ftcep ten or twelve hours^ turn it
now
ROASTING. 159
BOW and then, then fpic it, and tie white paper over
the fat part of it, pour the Canary it was foaktrd in
into the dripping-pan, and bafte with it all the time
it is roafting; when it is done take off the paper,
and dredge it well with bread-crumbs and parflejr
Ihred fine, make the fire brifk, and roaft it of a fine
brown; if you eat it hot, garni(h with bread-rafp.
ings, or lemon and beet-root : or thus, half boil the
ham or gammon, take off the rind, fpit it, and
dredge it with oatmeal fifted very fine, balle it with
butter, roaft it gently for fix hours, ftir up the fire,
and brown it quick } when fo done, pour gravy in
the difli, and garni(h as above.
N. B. If it is to be eat cold either way done, put
it on a clean napkin in the difh, and gamiih with
parlley for a fecond courfe.
Ox Palates. •
BOIL three ox palates till they are tender, take
ofi^ the two (kins, cut them about two inches long,
and lard half of them with bacon -, then have ready
two or three pigeons, and two or three fmall chickens^
draw and trufs them, fill them with force-meat, lard
half of them, and fpit them on a bird-fpit thus : cut
fome flips of fat bacon, put on a bird a palate, a
fage leaf, and a piece of bacon, and fo on each bird
a palate, a fage leaf, and a piece of bacon, and tie
them on a fpit by thefln[felves ; take cocks-combs and
lambs-ftones, parboil them, lard them with very
fmall flips of bacon, fome large oyfters parboiled,
and each one larded with a piece of bacon, put
them on a long flcewer, with a little piece of bacon,
and a fage leaf between them ; tie them on a fpit,
beat up the yolks of two eggs and rub over them,
fprinkle fome bread-crumbs over them, roaft them,
and bafte chem with a little butter ; have ready two
fwcct-
i^d R O A 3 T i N O*
•
fwectbrcads cut in two, fome artichdk^-bcttoms eui
in four, and fried brown ; rub the difh with (hallots^
lay the birds in the middle, piled upon one another,
^nd lay the other things all feparate round about the
birds ; have ready for fauce a pint of good gravy, a
gill of red wine, the oyfter liquor, a little anchovy
liquor, and a piece of butter rolled in flour; boil it
tip, fqueeze in the juice of half a lenion^ pour it
over all m the difh^ and garnifh with lemon*
Calfs Liver.
StlT the liver fir-ft, lay it on a dreflcr, and lard
it with bacon ; road it gently^ bade it with butter^
fprinkle fome fait on ic, and when it is done put it
in a hot difli, with good gravy under it, and garnilh
it with ralhers of bacon broiled.
ttart.
' HAVING cafcd and truflcd your hare, a^ dire^ed
)n the article for trufTing, make a (lufEn^ thus : rub
the crumb of a penny loaf through a culTender, chop
a quarter of a pound of becf-fuec, a little frelb but*-
ter, fome parfley, fwcet herbs, and lemon-peel chop-
ped fine, feafoned with pepper, fair, and a little
gratcrd nutmeg, take the gall out of the liver^ chop
the liver fine, and mix together, with two eggs and
a glafs of red wine; put it into the belly and few 01"
flcewer ic up, put the fpit in at the vent and bring ic
out at the neck, put it down to a good fire and baile
it well with butter ; or put a quart of milk and half
a pound of butter into your dripping-pan, bafte it
all the time till it is done ; then bafte it with a licde
butter, fprinkle a little fait on it, and dredge it witk
floor to make it a fine froth ; (a fmall hare will take
an hour, a very large one an hour and a half) take
it
il d A ^ f t N G^ tit
ft dpi put it into a Hot dlfii^ with whicfe faUce or
|raVy under it^ and grivy and Iweet fauoe in boats;
RaBlfits Marc Fdjbiok.
CASlEi trufs, ahd ftuff* t&e rabbit the fame as &
liarc, dip the ba^k into hot water; take off the (kin;
lard it whh fmall (lip^ of bacon oi* not, as you fancy;
and roaft it of a fine Brown y put it into a hdt dilh ;
if larded, put gravy iii the diflii if not larded^ put
White fauce under; as for hares, with currdnt jelly
and gfa^y iii boats % garniJSbi with femon arfd beet*
Wot.
Ralfbiti.
AfTEk your rabbits are truffcd fpit them, and
wy them down td a briik fire, bafte them with but-
)^i fpririkte them with a little fair; ahd dredge a
little fioUr bti thetii \ (half an hour will fdaft tnem»
btcpt they afe very large) ii^hen done; if they are
not of a fine brown, ((op the fpit a trioment, and
Brown the back \ when they are done take them tip,
'cut off the heads, artd fplit them in two, put the
DOdies into a hot di(h, the heads round it, and gar-
i)iih with lemon Or obdge, with liver &uce under
them Or in bo^ts.
TRUSS your turkey as direfted for roading^
tnake a ftuffing as follows : take the crumb of a
halfpenny roH, nib it through a tulJender, a quarts
of a poun4 of beef-fuet chopped fine, fome fwett
JKrbr, parfley, and lemon-p^el (bred fine, grate fn a
little fiutmeg, feafon it with pepper'tfnd fait; mix \t
tp with an egg, and put it in the breaft of th«
M turkey^
i6i ROASTING.
turkey, put the Ikin over and fallen h to tbe back
with a flcewer *, fpit: it, finge it, and cie paper over
the breaft, put it before a moderate fire, and bade it
^¥cll all the tinie.it is roafting; when it is done take
off the paper,' bafte it with butter, fprinklc a litdc
, fa}t on it) and dredge it with flour -, then take it up^
put it in 9 hot difh, with good gravy, or brown cd-
tery fauce under it ; sarnifh with lemon and beet-
root, w|th onion and bread fauCe in boats. A mid-
dling-fised turkey wtll take one hour and a quartc^i
bigger or lefs in proportion.
N. B. You may fluff the Bread with faufag^
meat, or veal force<-meat, as you like it bed.
"Turkey with Cbefnuts.
TRUSS your turkey for roafting, take JialC a bun-
.dred of chcfnuts^ boil them till they ve tender, pcd
them, chop half a dozen very fine, and put in the
(lufEng as above ^ take the nQarrow out of two
beef niarrow-bones, cut it into pieces, and (luff the
belly of the turkey with the marrow and chefnutsj
fpit ity and cie the vent clofe to the fpit with a ftringb
finge and paper, the breaft, put it down to a good
fire, and bailc it well all the time it is roafting; thca
take off the paper, bafte it^ith butter, fprinklc a
little fait on it, and dredge it with fiour^ to make
the froth rife *, take it up, and put it into a hot difh \
have ready a dozen of the chcfnuts fplit in two, ftcw
them in half a pint of brown gravy, a gill of white
.^vine, two fhallots chopped fine, thicken it wkh a
jlittle butter rolled in .flour, boil it fmooth,,^pour it
in the dilh, and garpifti with lemon and beet-root,
with bread fauce and gravy in boats.
N. B. It will take a quarter of an hour longer
roafting than vichout the marrow and chefnuts*
'. ' furkij
It O A S t 1 fJ Gv 163
Turkey the JUamiurgb VTay^
*EAlCEt>ne pound of lean beef^ thvee quaiters of
\ pound of bed^fuei ch(^>ped verf fiof » fome fweet
iicrbs and parQe)F^ a little gar] icfc. chopped finoi Tea*
iimod with pepper, falcv tnd ant meg, mixed up with
tJirce eggs \ draw the turkey^ 5nge it, raife the fktfi
all ronnd the breaft and back, and put the ftoffing
in-;* trttft it for roafting;, ipit it^ paper it alk over^.
put ic cibwn to toaft, and bafteic well tUI it ia done)
tiitii«take off the paper, bafte it with butter, fprinkle
tin fooae iak, and dredge it ^ith flour to make it ol
afinefi^oth) cake it up and [nic it in a hot dilb, with
bniwa cellery fauce under it \ gamifli . with lemon
and beec-rooc, with gravy and bread fauce in boats.
N. B* You may lard the breads of the aforemen«<
tinned turkies, but mind to paper them, or cut broact
^es of bacoQs and tie i^he^ dVer the jbfeafts^.^(il
ip caHed ika(difi|(> • .
■
•■•-■*
AFTlEJk. they are trufled for roafting, put • littlif
{pepper^ faJt^ and butter in the infide^ fpic thetflii |n4
'Ifiy chea» dourn to roaft, finge and bafte (ham well
withtrutter, fprinkle on a Hctle fait, and dredge
ihem with flour^ roaft them three quarters of ait hour,
and of a fine light brown ; when they are done bafte
thefii with butter, and dredge a little flour on them
to wake the frotliriie ; then take them up, and dilh
iiibem in hot diflies, with good gravy under them ;
gamilh with lomon or ivgter-crellef » with green fagcf
)^ grary in boaa*
M * '^Mt9.
x64 K O A. ST iNx;:
TRUSS the goofe for roafting, pick, wafli, il&d
chop a dozen of fage Jeaves, and two large oiuoiis»
a fpoonful of fait and one of pepp6r, put them ta
the tnfide, fpic itj and lay it down to the fire, fioge'
and bade it, fprinkle fome fait on, and dredge it:
with floury (a large goofe will take one hour and a
half ; a fmall one, one hour \ a middling-fise one^
one hour and a quarter) when it is done bafte it
with butter, and dredge a little flour on it to raife'
the froth i take it up, put it into a hot difli> aii4»
garnifli with lemon and beet-root, with fome good
gravy under it, and apple-iauce and gravy in boats* :
tiucklings. .
' TRUSS two ducklings for roafting, put a litd6r
pepper and fait in the infide, fpit themi put them
down to a briik fire, finge and bafte them, fprinkle
a little fait on, and dredge them with flour; roaft
them of a fine light brown, then bafi:e them with
bucter, ahd dredge a little flour over to froth them;
then take them up, put them into a hot difli, and'
garnifh with lemon, with green Hiuce and gravy in
boats,
• »
Tiucks.
TRtJSS your ducks, chop fome fage leaves well
wafhed, and two large onions, feafoned with pepper
aod fait, and put* in the infide, fpit them, and lay
them down to a clear, briflc fire, finge and bafte them^^
fprinkle a little fait on, and dredge them with flour;
roafl: them, if large, three quarters of an hour i if
n^dling-fize, half an hour ; then bafte them with
butter.
R O A S T 1 N G^ igj
butter> and dredge a little flour over to froth them ;
take them up and put them into a hot dilh i garnilh
.with lemon and beet-root, with gravy and onion ,
fauce in boats.
Fowls.
TRUSS them for roafting, fpit them^ and lay
them down before a clear, brilk fire, finge and bafte
them, fprinkie a little fait on, and dredge them with
flour \ (a large capon will take an hour, a large fowl
three quarters, and a fmall fize half an hour) bafte
them often with butter ; when they are done bafte
them with butter, and dredge ibme flour over to
froth them ; (be fure to roaft them of a fine brown)
then Cake them up, put them into a hot difh, with
gravy under them, and garnifli with lemon and becrto*
root, with egg fauce and parfley and butter in boats,
« ^
Fowls the German Wny,'
TAKE a fowl and trufs it for roafting, ftuff the
breaft with any force-meat you like, and fill the body
with roafted chefnuts peeled, fpic it, and roaft it as
above; have a dozen more roafted chefnuts peeled^
fiew them in a pint of gravy, feafon it with pepper
and fait, and thicken it with a little butter mixed
with flour, and boil it till it is fmooth ; fry or broil
half a dozen faufages, put the fauce in the difli, the
fowls on it, and the faufage^ round ; garnifh. with
kmon.
N. B. You may drefs ducks the fame way^ only
leave out the faufages.
M 3 ^. Fcwif
i
t66 ROASTING.
Powls iffith CheJhutU
<
BOIL forty chefnuts till they are tencieri pttjl
them, mir.ce about twenty very Bne, and bruile
then) in a mortar, parboil the livers of the fowls
and put them in the mortar; with half a pound of
bani or bacon (hred fine, heat k aH well toge^ther;
chop a handful of parfley, feme fweet herba^ a Ikdc
lemon-pexrl chopped fine, feafoa it wkh pepper and
fait, a little beaten mace and nutm^, t^\% k all
well up, and ftuff the Infide and brea)l of the fowl
with it, fpit ir, tie the rump $nd oeck-«;nd& clofet
finge^ bafte, acd roalt it of a fine brown : for fauce,
have ihe reft of the chefnuts, peeled and (hinned,
put them into a (lew-pan, with half a pint of good
gravy, a glafs of white mrine, thicken it with a littk
bucter mixed with Bour ( boil it up till u is fmoethi
«nd put it in the dilb ; froth up the fowl, take it up^
put it into the diiObi and garni(h with knion.
Chickenu
TRUSS them for roaftifig, fpii them, athd put
them down to a clear fire; finge and bafte (hem with
butter, fprinkle a little fait and dredge a little ftoar
en (hem, and roaft them twenty minutes of a light
brown ; then bafte them, and dredge or> a little flour
to froth them \ take them up, put them into a hot
diih, with a little gravy ucder them, and garnifti
with lemon and beet- root, with pariley and butter
und egg lauce in boats*
!
Chickens 'with Cucumbers.
TRUSS two chickens for roafting, break the
Iprcdd^bones Oat;i and (n^ke 9 force-n^e^t ihys : take
the
'R o A ST I ira: 167
the fldD) of a foi^l and of two pigeons^ with* two or
three dices of hatn ot bacon^ chop them fine akoge^**
ther, take the crumb of a penny loaf, foaked in
milk and boiled up, fee it to cool, and when cold
mix the ingredients together, with fome fweet herbs^
parlley, and lemon-peel fhred fine, feafofted with
beaten n^ace^ nutmeg, pepper and fait, and the yolks
of two eggs ; fin t^e chickens with it, fpit them«
tie them at both ' eiids, and paper the breaftsf : take
four cucumbers, pare them, and take' out the pulp,
put them in falc and water two hours before you ufe
them ; then dry them with a cloth, fill them with
force-meat, (which you muft take care to fave) tie
them round with packthread, flour and. fry th((m
brown ; when your chickens are roafted enough take
them up, and lay them in the di(h ; untie the cu-
cumbers, but take care the meat does not fall our,
lay them round the chickens, with good gravy in
the dilb i garniih with lemon, and gravy in a boat.
Pieq/ants.
AFTER your pheafant is truflfcd to roaft fpit if, .
put it before a clear fire, (inge and bade it, fprinkle
a little fait on it, dredge it with flour, roaft it hal#
an hour, and bafte it often ; wbeA it rs done froth if,
cake it up and put it in a hoc difh, with gravy under
it; garniih with lemon and beet- root, or creflcs,
with bread and poveroy fauce in boats.
Be fure to ftick two of the beft tail feathers in th«
rump.
Partridges^
ROAST them the fame way for twenty minutes
of alight brown, put them inco a hot difh, with gravy
M 4 ' unddr
|68 R Of A S T I N G,
ynder them, and garnifh with lemon aqd beet t
with t>re^d and poverqy fauce ia boats.
Fowl l^beafqnt Pajhion.
IF you (hould have but one pheafanti and wanf
(wo in a di(h| crufs a black-legged fowl the fame
way as a phcafant, and lard the b|reafl: with bacon,
but not the pheafant, and nobody will knqw the difr
ference. You muil put a ptieafant^s tail-feather ia
the ruoip.
Wild Ducks.
WHEN they are trufled put a littje pepper and
fait ifi the inOde pf them, (foqie like a little fage
and onion Ihred fine in one; and forpe a little fage
pnly) fpit them, and put fhem down before a briflc
fire, fingeand bafte them, fprinkle a little f4lt an(l
dredge a little flour on them, road them twenty
minutes, or it you like them well done twenty-fiye
minutes, froth them up, and put them in a hot di(h*,
jgarnifh with waterrcreflcs, with a good gravy \t\ the
^ifb, and onion fauce and gravy in boats.
^ Pintail^ and dun birds ^yill take twenty minutes i
f^afterlings or widgeons, if larger twenty minutes, if
fmall fifteen minutes*, teal twelve or thirteen mi-
nutes; difli them the fame ^s wild ducks, b^t m^
pnion fauce for teai.
Woodcocks and Snipe4^
AFTER they are picked and trufled put them on
(I bird-fpir, and tie them on another, cut a toa((
Tound a loaf, toaft it on both fides, and buttcf it^
l^y th(! woodcocks down^ finge and bafte them wit{i
4t>u(t^r, |>ut the toaft under them for the trail to drop
11 O A € T I N O- 169
ff^ bafte them bfteiu and roaft them^ if Itrgr^
c^renty-^ve minutes, if fmi^U and thin twenty mw
pmcs } froth chem up, take up the toad, cut it 19
iquancrs, put it in the difh, and put fomte gravy an4
))utcer over it, take up the woodcocks and put them
on it^ with the bills outward ; garnilh with lemoi^
beet-roor, pr creflcs, with 4 little meUed |;)utter in ^
)x>at.
You m^y take the trail out before you pot thenai
down to rpaft, and put it into ftew-pan with sr little
gravy, and fimrper ip five minufes, put a little melted
butter to it, (hake it round, and put it on the toafts|
0r you niay fry bread-crumbs, the fame as for larks,
^nd fend in a plate.
Snipes are done the fame way, only roaft th^
large ones twenty ipinute$> fm^l ti^in ope^ iif(ee||
minutcSf
Orto/ons.
TRUSS them like woodcocks on a fmall fpit, and
put vine leaves between, tie them on another fpit^
put them to a brifk fire, and t>afte them well with
butter, with fried bre»d- crumbs |u the difh« an4
gr?7Wbo^ts,
Ruffs and Reefs ^
TI|ESE birds are found in LincolniJiire and tho
Ifle of Ely, and very rarely in any county of Eng«
|apd befides 1 the proper way to feed them is^ to
yax them jn feparate cages, and crumble white breads
ibak it in milk, with a little fine fugar, and boil it ^
when cpld put it in the pan or trough, every one fe«
parate» as they are of fo delicate a nature they will
not feed together \ th^y feed very faft, and if no(
billed 1(1 eight or ten d^ys they will die of their fat.
When
N
176 RO A S f I N G.
Whtn you kill them, pick ^nd t^fs them tike a
woodcock, pnljr cut off the head, or leave it on,
9ccordtn^ tb your fancy, and draw them, put them-
en a bird-fpit, and tie them on another, with vine
leaves between and over the breads, abd put them
before a clear fire } cut a toaft' round a Ibaf, toaft it
on both fides, put it under the birds, bafte them
n^ith butter, and road them twenty minutes; have
ready feme crumbs of bread crifot before the fire,
put the toaft in the difh, the birds upon it, with the
crifpt bread round them, and good gravy and plaia
butter in boats.
• •
Larh the Dunfiable Way.
PUT a dozen larks on a bird-fpit," tie theifi oft
another fpir, and put them down t6 a moderate fire)
take the crumb of a three-penny loaf and rub it
through a cullender, bafte them with butter, and
fprinkle them with the crumbs of bread, bafte then
often, ftrew bread crumbs on them for twenty-five
minutes, and let them be of a fine light brown: in
the mean time take a good many crumbs of bread,
put fome butter in a pan, and fry the crumbs crifp
and brown ; put the larks in a difh, with the crumbs
all round them, nearly as high as the larks, with
plain butter and gravy io boats.
• ■ •
Guinea Fowl.
TRUSS it the fame as a pheafant, and lard the
breaft ; roaft it the fame as a pheafant, with bread
fauce and gravy in boats,
P/^<wrf
« •
Jl O A $ T I. K (S. 17% '^
7
Ptzeons.
CHOP a handful of parfley, put a little pepper
and fait, mix it up with butccr, and ftuff the infides
of the pigeons wuh'ic; put them on a f mall fpit,
and tie both enkis elofc) put* di^fii to "xl clear fkvt^
finge am) bafte them with butter, fprinkle a liftle fill
«m, and dredge them with flour \ foiaft them twentf
minutes, -froth thetn up, put them into a di&i and *
garnifh ^ith lemon, with parfley fauce and gravy ill
boats*
You may tie the neck«ends^ put a ikewer through'
the legs, tie a ftring to it, and to the chimhey^piece^
'keep chem turning til] they are done, and tbef will
fwim in their own gravy.
• 1 Plovers.
TRUSS them like woodcocks, put: them an %
bird-fpit, tie them on another, and put them before
a clear fire ; cut a toad rpund a loaf, toaft it on both
fides, put it under the plovers, 6nge and bafte them
with butter, fprinkle a litde fak on them, and roaft
them a quarter of an hduri cut the toaft in four
pieced, put it into a hot difh, with a little gravy and
butter over hi pfltj( on the bi^a, and fend them awaf
hot*- " , :
. ^ . •• • ■ ■ .
«
meai-Eart '' '
i
THESE little birds are found in the South Bowdi^^
near Brighcbe|mftone, Lewes, Tunbridge, &c. . Picl(
and truls them the fame as larks,, put them on a
bird«-fpic, with a vine leaf between, tie them on
amttber fpit, put them down before a clear fire, bafte
them with butter, roiifl: them ten minutes, and then
put
J7* R 0 A S T I N Cr.
pot them into a hot diQi ; have ready (bme bread*
crumbs fried, the fame as for larks, put them round
the birds, with plain butter and gravy in boats.
Ox-Heart.
CUT the deaf ears oflF the heart, and wa(h out
iS^ the blood; make the following ftuffing: grate
the crumb of a penny roll, half ^ pound of beef-
fuet chopped fine, fome parfley and fwcct herbs (bred
fine, a little lemon-peel, and a little graced nutcnegi
feafoned with pepper and fait, break in two eggs,
tatx it altogether, and ftufF the heart with it ; tic a
piece of ftrong papei' over it to keep in the ftuffing,
fpit it through the middle, put it down to a good
^e, and bafte well all the time it is roafting -, (if a
large one it will take two hours) when done take it
tip, and put it in a wacer-difli, with hot gravy in it,
and fend it away as quick as' poifible, as it foon gets
cold, with currant jelly and gravy in boats.
Qalfs Heart.
CUT off the deaf ears, wafli out all the blood,
and make the following ftuffing : grate the cruoib of
a halfpenny roll, a little veal or. beef fuet chopped
'fine, a little parfley, fweet herbs, ai>d lemon-peel
(bred fine, and a little grated nutmeg, feafoned with
pepper and fair, mix it up with an egg, andftuffthe
heart with it ; tie a paper over the top to keep the
(luffing in, fpit it, roaft it one hour, and bafte ic well
.with butters when done take it up, and put it into
41 hot diCht with ^rayy and butter mixed under it«
YhA
R O A ST: I N a
173
Veal Sweetbreads.
TAKE three large windpipe fweetbreads^ boil
fbenfor five or.ifix minutes, andvwhen cold rub
them over with the y(4k of an egg> and iprinkle
bread-crumbs on them, put them on a bird-lpir, tie
them on another, put them before a clearlfire, bafte
thto with butter, and roaft them half an hour of a
fine brown I cut three fmall toafts, toaft them on
both fides, put them in the difl^. and pour gravy and
batter over them ; then take up the fweetbreads^
pot them en the toafts^ and garnifh with lemon amt
beetroot. -• ' /
PICK and troXt them tike partridgis^ pot theot
QB a bird-*fpft, tie vine leaves over the breafts, and'
tie them on another fpit, • r6aft them fbr twen^ rra^
mites, before a^clear fire, and bafte them with butoer
cftea» when they are done put them in a difh, with^^
fried bread^ctumbt round thenii a^id' hiwd iauce
»u) gravy ja boitti.
CHAf;
t «74^ t •
■. •
C H A P« VH,.
B A KING.
fT^.^ KL£ a linnp^of beeC coi the «ie«ft Irood! tiM
j[ bones, cut the finews oS^ and beat it well wtcli
a roiling-pin; cut fome pieces of bacon about a
quarter of an inch fquare, chop a band&l of parfley^
iome fvect lierbs, fome beaten cloves, mace, alK
%iccv pepptr fdd faky aniMd iiltogether vi£b it gpH
m reel ynvat^ roll the bacon in, and with a laiigt
larding- piA^ Lard the beef through^ feafoA k with
rpep^r,lakv cloves, s^pd space .beat fine^.cfhop the
i^oOGs, ,piK sh^m in an earthen, pao. ao(i ahe meat at
tf^y hm a ;*p<su94 of ^ufcei^i fonoe bay kaves» a
little* Whole pepper, ^ bundle ef fveet b«rbs^. 'three
or four ^ihallots, half a pint of red wine^atnd the
iame quantity of watcr^ cover the pan clofe> and
iDake it three hours ; when done, take the meat out
.and pur it into a di(h before the fire, ftrain the liquor
o/F, Ikim off ail the fat, and put it into a Aew-paDi
iwith a piece of butter rolled in flour, boU u tin it
is fmooth, rh6n pour it over the meat^ and gamilh
with toafted fippets. You may add mufhrooms
truffles, morelsv and artichoke-bottoms cut into
piecq» in the faucc if you like iu
*• '.V*
Bik
B^.A J^ IN O. ijs^
Ribs of Beef.
. CUT. the chine4x>ne oflF, and crack the ribs to
make them lay even in the difli, pinkie them wtdi
fak, tnd lay Toaie bits of butcer 00 the top^ ^iF^^iflF
tbeoi all over with Qour^ put them into ;m carthcR
pan, and bake them; v^hen done, put them^ia a
deaa hoc dilh» and garnifii, with horie-radiflu .
, MIX a poqnd pf flour with ^ a , pint and a half of
milk and four egjg;s 'into a ba|:ter^ put in a Jitcle ial^
beaten ginger^ and a little grated nutqfieg, .put it
kto. a depp difb' that you intend to fend it to stable
jo^ take the vemey piece of beef, fprinkJe it With,
fait, put it. Into the batter, bake it two hoursii and
fendit qp hot. .
» I
Leg tf Beef.
iTAKE alTeg of beef, cut off tlie.meat info piecea,;
and break the bonjg;, put it Tnto an earthen pan^ with
k bundle of f^eet hejBs^ two onions, fix bay leives^
a fpooniiil of whole pepper, fom^ ^Ipves. and nnace,
aod a ipoonfiii pf fair, cover It, With wacer> and put
.in half a pint <if red win^, tie it dQwn dole, with
ftrpng paper, and bake it weH till it is tender;* when
it is done take it* out, ftrain it through a. fieve, and
pick oyt all the fat and. finews ; put a' little butter
^otq a ftfw-pap,. melt it„ apd put in. a fpoonful of
flour, ftirit till it is fmooth, put in a pint of the
liquor, boil it up, then put in the fat and fiiiews^
feafon it with pepper and fait, and a fpoonful of
fiiuftard) (hake it about till it is thoroughly bot^
Vnit it into the di(h, and garniih with toaCted fippets.
Calf$
I76 6 h J^ i^lf Gi
t
Caif*s Head.
TAKE a calPs Head,* trim it> and #afli h ttrf
irtcan, take out the bfaiils and throve theiM into cotd
water to fbalc out the blood, get an estrthen diAi big
taough to lay the head on, and Hib the thlide of
(he diih with butter i cut a pound of lean beef into
pieces and put in, with a bundle of fti^eet BerbSj ari
onion ftuck with cloves, two blades^ of mace; and
a quart of water ^ la; fome fkewers acrofs the topi
df the diih, and lay the head Upon them, rub foroe
Hale bread through a cullender^ chop fome parflty
and fweet herbs fine, a little lemoit-peel (hred fine;
ftme pepper and fait, and halt a nutmeg grated,
mis: them altogether ; fkewer the meat Vip% that it
ixiay not touch the di(b, rub the volk of aA ege over
k, and ftrew the crumbs and hero's over it; ml iht
eyes with butter, and put fome in h\v& all over the
h^d ; ill the mean time boil the brains, with three
or four fage leaves, and chop ehem fine % ii^hen the
head is baked of a fine brown^ piit it ill a difli be-
ibre the fire to keep hor^ then ftir altogether- in' the
di(h, put it into a fauce-pan, borl it' up, and ftrairt
it ; put it into the faucc-pan again, with the brains,
knd fage leaves, a fpoontul ot ketchup, a gill of
^ winC) a piece ot butter mix^ with floury and
ixnl it up tin it is thick aifd fmdo^; ptit the fauc6
in the diih, and the head uptfn it^ xoo muft not
;cut the tongue out, but ^hen it is baked peel it,*
and it will make the head lay better in the difti.
. A (beep's head baked the fame way ttvi icrj
wtlb
iafT^
■^•i
fi A It B N G. S-^
• • •
Calfs Bead the Dutch Way.
GET half a pint of fpaniih peas, and lay them
in water all night $ wa(h' the head very clean, take
out the brains, and put them into water to foak cue
the blood, ]ay the head in'a deep diih, mix the peas
with a pound of whole rice well wafhed, and lay
them round the head ; then take two quarts of wa-
ter^ feafoii it with pepper and fait, and a little beatea
mace^ colour it with fafiron, and pour it over, bake
It well, and fend it up iit the fame di(h hot.
You may fry-the brains in little cakes, and put
them round and over the head for garnifli.
Lamh and Rke^
TAKE a neck or loin of lamb, half roaft it) and
tut it into chops; in the mean time boil half a
pound of rice in two quarts of water for ten minutes,
ftrain it off, and put it into a quart of good gravy,
with a little beatea mace and nutmeg, flew it over
a Qow fire^ and keep it flirting till it begins to thick*
ens take it off, put in half a pound of butter, and
ftir it till the butter is melted j beat up the yolks of *
fix eggs and flir in, then butter your diih, feafoa
the chops with pepper and fait, lay them in the di(h,
pour the gravy which came out of them over them,
and then put the rice over them, beat up the yolks
of three eggs and put over all ; fend it to the oven,
and bake it three quarters of an hour.
TREAT your pig the fame as for roaftmg, rub
ft all over with butter> and flour it well \ butter ati
earthen diih, put it in, and put it in the oven i take
N it
17^ BAKING.
if out as foori as it is done, put a piece of butter in
a cloth, and wipe it clean ;* put it in the oven agaia
till it is dry, then take it out, lay it in a difli, and
cue it up the fame as a roafted one; fkim the fatoflf
the difh clean, and take the gravy that is under,
. with the brains^ fage, &c. and half a pint of veal
gravy, thicken it with aJittlc butter mixt with flour,
give it a boil up, and put it into the dilh.
Fillet of Veal.
TAKE the bone out of the middle, truls and
ftufF it the fame as for roafting, butter an carthci
difli, butter the veal all over, fprinkle on fomc fals,
and dredge it with flour, put it in the di(h and
and bake it ; when done put it in another di(b, pour
gravy and butter mixed over it, and garnilh with
iemon.
Ox- Heart.
STUFF it the fame as for roafting, but do not
put any paper over it, fee it upright in the difli by
means of a wire ftand,,and bake it two hours; when
done, have fome hot gravy ready, put it in a dilh,
and fend it away dircAly*
Herrings.
SCALE, gut, wafli, and cut off the heads, wipe
them dry with a cloth, and lay them on a board;
mix fome black and Jamaica pepper, a few clover^
and plenty of fait, rub the filh with it, lay them
ftraight in a pot, with bay leaves between thcmi^
cover them with vinegar, tie a ftrong paper over
them, and bake them in a moderate oven ; they
may be 6ac hoc or cold, but bcft cold. When ypu
"take
BROILING/ ^179
take any out, put them in a difh, with a little of the
pickle; tie them down dofe again^ and they will
keep a long time.
Sprats*
"WIPE your fprats with a clean cloth, rub them
with pepper and (alt, and lay ihem in a pani bruife
a pennyworth of cochineal, put it into the vinegar,
and pour it over the fprats, with fomc bay leaves,
tic them down clofe with coarfc paper, and fet them
io the oven all night* They eat very fine cold.
You may put to a pint of vinegar half a pint of
red wine, and fpices if you like it; but they eat
very well without*
mmmmmmmmkmmttmm^mimkKimttlillmm
CHAP. VIIL
BROILING.
Proper Rules to be obferved in Broitingt
BE fure to keep your gridirons clean fcraped be-
tween the barsj and rub the tops bright before
you ufe them, which will prevent f heir flaring, aS
it often fpoils every thing you broil. Before you
begin let your fire burn clear, and free from fmoke ;
turn your becf-fteaks, mutton^ lambj or pork chops
quick; cutlets feldom want turning more than once
if done. gradually I have your di(h very hot before
N 2 the
8d
BROILING.
the fire, or over a chaffing-difh of coals^ to put tlie
tneac on as foon as it is done. Never garnifh an]f
thing broiled, but put horfe-radiih and pickles ia
{aucers or fmall plates ; and be fure to cover the dilh
as quick as poilible, and fend it away hot. Never
bafte any thing with butter or fat^of any kind while
broiliog, as it will make it fmokey and black. Fowls,
chickens, pigeons, &c. require to be broiled gendy,
becaufe ihey are not fo foon hot through as meat}
and have ^roui' fauce ready to fend, or put over, tht
momefht they are done.
Fowls and Chickens.
SLIT them down the back, and put two ikewerf
through them to keep them open, finge^ pepper,
and fait them, put your gridiron over a clear fire,
an^ at a diftance; put them on the belly-fide down-
wards firft, till they are nearly half done, then turn
them, and take care the Be(hy-fide does not burn \
put the liver and gizzard on a fkewer, pepper and
fait and broil them -, lay your fowls in a hot difh, and
pour frefh or pickled mufhroom fauce over them s
garnifli with the liver and gizzard and notched le>>
mon \ or this fauce, pick and waib fome forrel,
chop it fine, put it into a (lew- pan, with half a pint
of. gravy, a piece of butter mixed with flour, fea-
fon it with pepper and fait, and ftcw it for ten mi-
nutes ; put it in the dilh^ and the fowls over it, or
any fauce you fency.
Pigeons.
CHOP fome parflcy fine, mix it up withbQtter»
pepptr, and fait, tie the neck-ends and ftuff them,
tie the other end, put your gridiron over a clear fire
at a great diftance, and broil them gently for half
BROILING, i8i
an hour J or you may.fplit them down the back, put
alkewer through, pepper, fait, and broil them •, put
them into a hot difli, with a little gravy under them,
and parfley and butter in a boat.
Beef Steaks.
TAKE a rump of beef that has been hung up for
five or fix days, cut your fteaks all the length, about
half an inch thick, beat them with a chopper, put
your gridiron over a clear fire, and rub it with a little
bcef-fuer, put on your fl:eaks, and turn them quick
till they arc nearly done, then pepper ^nd falc them,
and turn them quick till done ; have a hot difh, put
them in, cover them up, and fend them away hot,
with chopped Ihallots, horfe-radi(h, and pickles ir)
faucers.
Beef Steaks the French Way.
PUT half a pint of gravy, the fame of red w^'ne^
with half a dozen Ihallots chopped fine, feafoned
with pepper and fair, into a ftew-pan ; cut two fine
rump-fteaks, half broil them,'then cut them in fquare
pieces, and put them into the ftew-pan, with a
fpoonful of vinegar, cover them clofe, and fimmer
them over a flow fire half an hour; then put theln
into a hot difli, cover them, and fend them away
hot.
Mutton Chops^
TAKB a loin of mutton, cut off the (kin and
part of the fat, (if it is very fat cut the chops about
half an inch thick) pepper arid fait them, put your
gridiron over a clear fire, and broil them quick i
(but mind that the gridiron does not flare, for that
N 3 will
i82 B R O I L I N G.
will fpoil them) put them into a hot diib, with i
fpoonful of ketchup under them> and horfe-radilh and
chopped (ballots in fauccrs.
Cutkts Maintenon.
CUT fix thin chops ofF the befl- end of a necft of
mutton, with a bone in eachy cut the fat off the
bone and fcrape it clean ; take fix half-Hieets of pa-
per,'and rub a liltle butter over them, rub the crumb
of a dale penny loaf through a cullender, ihred
fome parfley, fweet herbs, and lemon-peel fine, mix
them with the crumbs, and feafon it with pepper,
fair, and nutmeg ; melt a little butter in a ftcw-pan,
dip the chops in on both fides, and put the crumbs,
&c. on ihcm, put them in the paper and fatten it,
leaving out the bone, broil them for twenty minutes
over a clear fire, but mind the paper does not catch
fire ; put them into a hot ,^fli, with poveroy faucc
in^a boat.
You may make it of a loin of mutton the fame
way,
Pork Cbeps.
CUT a loin of pork into chops half an inch
thick, notch the rind^ pepper and fait them, and
broil them over a clear fire of a fine brown ; (they
require more time than mutton) when done, put
them into a hot diih, with a little gravy under thein«
Veal Cutlets.
CUT your cutlets off a fillet of veal about a
quarter of an inch thick, and about fix inches broad,
put bread crumbs and herbs, the fame as for cqtleis
maintenon, on both ftdes, put your gridiron over
^ very
B R O I LING. 183
ft very clear fire, put 00 the cutlets, and broil one
fide of a fine brown^ turn (hem, broil the other
fide the fame, and put them in a hot difli; have
itady the follbwing fauce : put half a pint of gravy
in a fauce-pan, with a piece of butter -mixed with
flour, two fpoonsful of ketchup, a little pepper and
fait, boil it till it is thick and fmooch, and put it
over them; or fre(h or pickled muihroom fauce,
with thin ralhers of bacon broiled for garnifh.
Veal Cutlets Maintenon^
CUT your cutlets off a fillet of veal a quarter
of an inch thick, and two inches fquare, put them
in paper the fame as cutlets maintenon, broil them,
put them in a hot difh, with poveroy fauce in a
boat.
Veal Chops.
CUT your chops off a loin of veal about three
quarters of an inch thick, pepper and falc them,
put your gridiron over a clear fire, and broil them
gently of a fine brown; put them in a hot diQi,
with gravy and butter over them.
Lamb Chops.
TAKE a loin of grafs lamb, and cut it into thin
chops, put a (kcwer through the kidney pare to keep
it together, fcafon them with pepper and fait, put
your gridiron over a very clear fire, and JJroil them
of a fine brown, but take care they do not flare, as
that. will make them black; when done, put them
in a hot diib and cover them^ fend them away quick
aad hot,
N 4 Potatoes^
L
i84 B R O I L I N G.
Potatoes^
FIRST boil and peel tbem» cut them h two^
Md broil them brown on both fides, put tficm in a
hot difhy with melted- butter iir a boat.
Legs of T^urkey or Fowts.
TAKE ihc legs that have been boiled or roafttd,
fcore theo) acrofs, and feafon them with Cayan pep.
per and fait pretty high, and broil them over a clear
fire of a nice brown \ when done, put thc(n in a hot
dilh, with a little gravy under them,
Calf's Hearts
CUT the, deaf cars off, and fpjit it open, put a
ikewer acrofs, feafon it with pepper and fait, broil
it gently over a clear fire, fifteen minutes, then pu5
It in a hot di(h, and rub a piece of butter over il^
A Ihcep or lan^b's hcwt i? done the fame way,
CHAR
[ i«S J
C H A P, IX.
F R Y I N a
proper Rules to h obfirved in Frying.
BEFORE you proceed to fry any things mind
that your frying-pan fe very clean, free from
fand, and well tinned { and when you ufe any fat»
be fure it is well rendered and clean, and before you
put any thing in to have your fat boiling hot, but do
not let it burn, a$ it will fry ^very thing black ; you
may know when it is hor,4>y its not hiffing ; throw in
» little bit of bread, and if it frys crifp your fat is
hot: be careful to wipe every thing with a cloth
before you fry it. As fried parfley is often wanted
for garnifh, be fure to have it well picked and wa(h-
cd, put it into a cloth, and fwing it backwards and
forwards till the water is out, thenliave your pan of
fat hot and put it in, fry \t quick^ ^ut mind it does
.not boil over I have a (lice ready to take it out the
moment it is crifp, for if you let it ftay too long it
will look black, and put it on a fieve or coarfe cloth
before the fire to drain.
Beef Steaks.
CUT rump fteaks in the fame manner as for
broiling, put a piece of butter into a ftew-pan and
melt it, feafon the fteaks with pepper and fait, put
them iq the pan, and fry them on both fides of a
fine brown *, put them into a hot difii before the fire,
throw out the fat^ ibake a little fiour into the pan,
and
86
F R Y. I N (5.
and half a pint of gravy, with two or tbree (ballots
chopped fine, and a fpoonful of ketchup, boil it up,
and pour it over the Ileaks, with horle-radilh aq4
pickles in faucers.
Mutton Chops.
CUT a loin of mutton into chops, take off* the
ikin, pepper and fait them, put a little butter into a
pan, melt rt, put in the chops, and fry them quick
and brown on both fides ; chop a little (ballot or
onion fmall, put it in the di{h, with the chops over
ir, and garnifh with horfe-radi(fa,
hamb Chops.
CUT a loin, or the beft end of a neck of lamb
into thin chops, pepper and fair them, rub the yolk
of an egg on both fides> and fprinkle bread-crumbs
over them ; have a pan of beef dripping boiling
hot, put them in, and fry them on both fides of a
fine gold colour; take them out^ and put them on a
fieve before the fire to drain the fat from them ; pu&
them into a hot di(b^ and garni(h with plenty of
fried parfley, with plain butter in a boatv or you
may fry them in plenty of butter if you like it be(t;
Another Way. ^
CUT the lamb into chops as before, pepper, fair,
and flour them $ put fome butter into a ftcw-pao,
fry them on both fideS of a nice brown, and put
them in a di(h before the fire*, pour the fat out of
the pan, (hake in fome flour, put in half a pint of
white gravy, a gill of white wine, and a few capers
chopped fine, feafoned with pepper, fait, and a little
putmeg, boil it up -, beat the yolks of two eggs well
up
■"i^^
F R Y I N G. 187
up and put in, keepingic ftirring till it is thick^ then
pour it over the chops, and garniih them with fried
f arfley.
Lambs Fry.
CUT your fry into pieces about two inches long,
the liver inro thin dices, pepper, falt^ and flour it
well, take the fkin off th^ 'ftones^ have a pan of
hogs lard or beef dripping boiling hoc, put the fry
in, and when you think it is half done put in the
liver, keep it turning, fry it quick of a fine brown,
and then put it on a (leve to drain ; fry a handful of
parQey crifp, puc a fifti-drainer in the di(b, put tht
fry on that, and garnifh with the fried parfley, with
plain butter in a boat; or you may give it a fcald
firft, but not the liver, rub if over with the yolk of
^^ ^gg) fprinkle bread-crumbs over it, and fry it
as before*
Pigs Ears.
BOIL them till they are tender/ then cut them in
two, make a light ale or fmall beer batter, and dip
them in \ have a pan. of fat boiling hoc, ft*y them
crifp and brown, and put them on a fieve to drain
the fat fom them ; then put them in a hot di(b, mix
fome melted butter with, a fpoonful of muftard, pour
it over them, and fend theft) to table hot.
Veal Steaks.
CUT your fteaks about as thick as a crown picce^
pepper and fait them ; puc lome butter into a-frying-
pan and melt it, put in the fteaks, fry them on both
fides of a light brown, and then put them into a di(h
})cfidre the tirei pour . the fat out of the pan, (hake
in
f88
R f^
I N G.
in a little flour, with half a pint of gravy; a fpooo*
ful of ketchup, and a little pepper and falc, boil it
up, fqueeze in the juice of a quarter of a lemoni
pour it over the (leaLs and garniih with lemony
cover it over^ and fend it away hot«
Cold Veal.
CUT your veal in thin flices, about as thick as \
half-crown piece, and as long as you pleafe; have
ready fome bread-crumbs, parfley, fwect herbs, and
lemon^peel fhred fine, all mixed together, leaibned
with pepper, fait, and grated nutmeg, rub ibmc
yolk of eggs on both fides, and fprinklc the crumbs
and herbs on them ; put fome butter into a pan and
melt it, put the veal in, and fry it brown on both
fides; when done, put it in adrfli before the fire: in
the mean time make a little gravy of the bones, (hake a
little flour in the pan, and put in the gravy* with a
fpoonful of ketchup, ftir it round, fqueeze in a little
lemon, boil it up, and drain it through afieveover
the veal ; garniftv with lemon. You may put a few
pickled muflirooms over the veal.
Cold Fowl, Pigeon, or Rabbit.
CUT them in quarters, and beat up an egg or
two, according to the quantity you drefs, grate in
a little nutmegs fome pepper and fait, fome parfley,
fweet herbs, lemon peel (hred fine, and a few brcsid-
crumbs, dip them in this batter|} have a pan of
dripping boiling hot, and fry them of a light brown^
when done, put them on a fieve to drain, then put
them in a hot diih, with pickled mufhroom £iuQe
€ver them, and garniih with lem^n and beet«root«
F R Y I N a . i8f
4:
' * Tripe.
TAKE the middle of the double tripe, and cur
it acrofs about three inches wide; tif ake* a good
fmali beer or aie batter^ aad dip the tripe in on both
fides \ have ready a pan of hogs lard or dripping
boiling hot, put it in, and fry it of a fine brown on
both fides ; take it out, and put it on a fieve or
Goarfe cloth to drain before the fire, then put it in
a hot dilh,^ with a iifh drainer in it ; garniih with fried
parfley, ahd plain butter in a boat.
You may rub it over with the yolks of eggs in^
ftead of batter if you pleafe.
Baufa^es.
•
PUT them into a fauce-pan of hot water, and
boil them two or three minutes ; take them out, and
prick them in feveral places with a pin, which will
prevent them from burfting j put a piece of butter
in a pan, and make it hot, put in the faufages, fry
thcQi brown on both fides and then put them on a
fieve to drain ^ cut fome toads and fry them in the
pan, put the toafts into a diflt and the faufages over
them*
You may pare and core fix apples, cut four in
flices as thick as a crown piece, the other two in
quarters, and fry them with the faufages ; lay the
^ufages in the middle of the difb, the apples rounds
|Knd garniih with the quarters.
Potatoes.
"fARE as many raw potatoes as you will want>
cut them in flices as big as a crown piece, flour
thesi^ and fry them brown and crifp on both fides in
frcf^
i^ FRYING.
frefli butter; put theai in a hot di(h, and potff
melted butter, fack,^ and fugar mixed over them, or
fend them without,* only a little plain butter in a
boat.
Artichokes
TAKE four artichokes, break them dF the ftalksi
ivafli them clean, cut all the large leaves off clofc to
the choke, and boil them till tender i then cut them
in quarters, pepper, fait, and Sour them, fry them
brown in frefh butter, and put them in a hoc di(b,
with plain butter in a boat^
When you have artichoke bottoms, dried or
pickled ; if dried, (immer them till they are tender,
wipe them dry with a cloth, make a fmall beer, ale,
or egg batter, and fry them brown in a pan of boil'
tng hot fat ; if pickled, lay them in water all night,
then take them out, wipe them dry with a cloth,
dip tliem in batter, and fry them brown ; put them
on a fieve to drain, put them in a hot dilh, and
pour melted butter over them. Thefe arc a pretty
corner difli for fupper.
Cetlery.
TAKE twelve heads off cellery, trim of all the
green and outfide ilalks, walh and pare the roots
clean ; beat up the yolks of three eggs with half a
{>int of white wine, grate in fome nutmeg and ^
ittle fait, mix all well together with flour into a
batter, and dip every head into it; put a poufld oif
butter into a pan and make it hot, then put in the
cellery and fry it brown 5 when done, put it on a
fieve to drain, then put it in a hot dilb, with plain
butter over jt«
Caulifiovm*
F R Y/^ I N G* i^i
Caulifiawers;
TAKE one large or two fmall caulifiowers, waflb
them very clean, half hpil . thenij and pull them
into fprigs ; make a batter thus : beat up the yolks
of two eggs, with a gill of white wine, a little grated
nutmeg, and a little fait, mix it with flour into a
light batter, and dip in the fprigs ; have ready a
large pan of hogs-lard boiling hot, put them id
fprig by fprig> fry them of a fine brown, and then
put them on a lieve to drain ^ put them in* a hot
difli, and pour melted butter over theni. They are
,a pretty garnilh round a boiled cauliflower.
PUT about half a pound of good fat into a fry-
ing-pan, make it hot, break half a dozen eggs into
cups and put in, fry them quick, but not too much,
take them out with an egg flice and put them on a
toaft i or fry fix rafhers of bacon, put them in a
dift, and the eggs over them.
Oyfleru
TAKE the largcft oyfters you can get, give them
a boil in their own liquor a, moment, ftrain the li-
quor from them, wafli them well in cold water, and
dry them in a cloth 5 make a good fmall beer, ale,
01 egg batter, feafoned with a little nutn^g and fait,
and dip them in; have a pan of hogs-lard boiling
hot, fry them of a light brown, put them on a fieve
to drain, and then in a^hot difli ; or to garniih made
dilhcs calf's head, cod's head, &c.
*92 STEW& AN^> HASHES*
Calfs Liver, and Bacon
cut* a calf *s liver acrofs in dices, wipe it dry
with a cloth, pepper, fait, aAd flour it;, put a quaN
ter of a pound of butter into a frying-pan, make it
hot, pot in the liver, and fry it brown on both
fides ; put it on a difix before the fire, pour the fat
cut of the pan, Ihake in a little flour, and put in a
quarter of a pound of butter, fl:ir it round, and pue
in half a pint of boiling water, a fpoonful of
ketchup, a little pepper and fait, boil it up and put
it over the liver: in' the mean time fry half a down
ralhers of bacon and put round, and garniih wicit^
crifp parfley.
CHAP. X»
STEWS A rfj> HASHES*
Troper Rules to be obferved in Stewing and
Hajhing:
BEFORE you proceed to dew any thing, mind
that your ftew-pans and covers are free from
fand or greaftr, and well tinned ; and have all your
ingredients ready tb put in at once. Be fure to flcim
every thing well and clear from fat, as nothing looks
worfe than to fee the fat fwim at the top. For haOiesj
be fure to have your fauce ready before you put the
meat
STEWS AK13 HASHES. 193
meat in, and that will prevent it from being hard ;
particularly beef, mutton, and venifon, ftould only
be made hot through, for if you let it boil, it m^kea
it tough and hard^ and entirely fpoils it«
* »
Rump t^^eef.
TAKE a rump of beef, cut the meat from the
bone, lay it in a ftew-pan> with a quart of gravy,
a pint of red wine, and as much water as will nearly
cover it, with fomc whole pepper, two or three
onions, a bundle of fweet herbs, fome Cayan pepper
and fait, and a gill of ketchup, cover it clofe, ftew
it gently over a flow fire for four hours, and put
fome red hot coals at the top : in tlie mean time cut
four or five turneps and two carrots into any Ihape
you pleafe, four heads of cellery cut about an inch
long, with a dozen fmall Dnions, and boil them till
they are tender; then take out the beef, put it in a
diffli before; the fire, flrain off the liquor through a
fieve^ and fkim off all the fat clean ; put a piece of
butter into a ftcw-pan, melt it, and piit two fpoons-
ful of flour in, flir it till it is fmooth, then by de-
grees pour the liquor in, keep it ftirring till it is
fmooth, and put in the carrots, &c. boil it up five
minutes, and if it wants any feafoning put it in ;
then put the beef into a deep di(b, put the faucc
over it, and garnilh with fried fippets; or you may
put truffles and morels, pickled mufh rooms and
artichoke bottoms in the fauce, inftead of the tur-
ncps, &c.
> - t
'Rump of Beef another Way.
BOIL it for two hours, then take it up, and peel
t)ff the fkln ; chop a handful of parfley, all forts of
fwcct herbs, and a little lemon-peel Ihrcd fine, fome
O beaten
'*
196 STEWS AND HASHES.
ofF clean, and put it into a ftew-pan, with feme
butter mixed witFi fiour, a fpoonful of brownings
lome pickled cucumbers cut in dices, and the other
chefnuts peeled and fkinned ; boil it up till it is thick
and fmooth, feafon it with Gayan pepper and fait to
your palate, and pour it over the beet 3 garniih with
lemon and fried oyfters*
Beef Steaks.
TAKE two fine rump fteaks, pepper and iait
them^ lay them in a (lew-pan, with half a pint of
water, a little cloves and mace, an onion, one an«
chovy, a bundle of fweet herbs, a gill of white
wine, and a little butter mixed with flour; cover
them clofe, (lew them gently till they arc tender,
and Ihake the pan round often to keep them from
fticking; take them carefully out, flour them, and
fry them of a nice brown in frcfli butter, and put
them in the difh : in the mean time drain off the
fauce, pour the fat out of the frying-pan, and put
in the fauce, with a dozen oyfters blanched^ and a
little of the oyftcr liquor; give it a boil up, pour it
over the (leaks, and garni{h with horfe-radifli.
You may fry the (leaks firft, and then ftew them ;
put them in a difti, and drain the fauce over thcra,
w^ithoutiany oyders;
Beef with Cucumbers.
. TAKE about two pounds of any tender piece of
beef, put fome fat bacon over it, and tic a paper
over that, half road it, and then cut it into fliccs ;
pare fix cucumbers, take out the pulp, cut them in
little fquare pieces, and flour them, put a piece of
butter in a dew-pan, fry them a few minutes, dredge
in a little flour, pour in a pint of gravy, a glafs of
whie
STEWS AND HASHES. 197
vhite wine, and feafon it with pepper and fair, put
in the beef, and (lew it till it is tender. If the fauce
is not thick enough, put in a little butter niixed with
flour, and ftew it till it is thick and fmooth ; put the
meat in a dilhj the fauce over it, and garnifli with
fried fippets%
Neats Tongues ivbole.
TAKE two frefli tongues, wa(h them very clean,
put them in water jufl: enough to cover them, apd
ftew them for two hours -^ then take them up^ peel
the fkins off, and trim all the root part clofe to the
blade, put them into a (lew-pan, with a quart of
gravy, a bundle of fweet herbs,^ fome cloves, mace,
whole pepper, and all-fpice in a muflin rag, and
half a pine of white wine, cover them clofe, and
ftew them till they are tender; in the mean time cut
fome carrots and turneps into dice, and boil them
tender ; take out the fpice and herbs, put in a piece
of butter rolled in flour, take out the tongues and
put them in a difli before the fire, put in the carrots
and turneps, feafon it with pepper and fait, boil it
till it is thick and fmooth, fkim it well, and pour it
over the tongues ; garnifli with fried flppets.
Breq/i of Venifon.
TAKE the Ikin off a breaft of veniibn, chop the
bones, turn it round, and fkewer it, put it into a
ftew-pan with a quart of water, half a pint of red
wine, a bundle of fweet herbs, fome cloves and
mace tied in a muflin rag, a little pepper and fait,
and ftew it gently for three hours ; then take it out,
ikim oflf all the fat very clean, takeout the fpice and
herbs, put in a. piece of butter mixed with flourj^
^il it up till i( is thick and fmooth i feafon it with
O 3 a little
198 STEWS AND HASHES.
a little Cayan pepper, put in the breaft of venifbn,
make it hot, put it into a hot difli^ and pour the
fauce over it; garnifli with leoion and beet-root,
with hot currant jelly in a boat.
Breafi of Ventfon another Way.
TAKE a breaft of venifon, fkin and bone it, cut
it into four pieces, pepper, fait, and flour it, put \
quarter of a pound of butter into a pan, maJce it
hot, and fry the venifon brown ; then put in a pint
of gravy, half a pint of red wine, four Ihallots
chopped fine, feafoned with a little beaten mace,
Cayan pepper and fait, cover it dole, ftew it gendy
over a flow fire till it is tender, and fkim it well \
then put it into a hot difli, and garnifli with lemaD>
with hot currant jelly in a boat.
Knuckle of Veal.
T A K E a knuckle of veal, break the fhank,
and wafli it very clean ; lay three or four wooden
fkewers at the bottom of a ftew-pan, with two quarts
of water, a bundle of fweet herbs, an onion, a lit-
tle cloves, mace, and whoje pepper, a cruft of bread,
and fome fait, cover it clofe, and as foon as the fcum
fifes flcim it well, and ftew it gently for two hours ;
when done, put it into a deep difli, and ftrain tha
liquor over it.
Knuckle of Veal with Rice.
BREAK the fliank of a knuckle of veal, wafli it
clean, and put it into a pot with four quarts of water;
when it boils flcim it clean, and put in a bundle of
fweet herbs, fome cloves, mace, and all-fpice tied
in a muflin rag^ and feafon it with fak to your likings
put
STEWS AND hashes; 199
put in a pound of whole rice well wafhed and pick-
td| cover it clofe, fteW 4t two hours, and give it a
ftir rouiid often to keep the meat and rice from ftick*
ing; when done, put it into a deep diih, take out
tl^ fweet herbs and (pice, and pour the rice and
broth over it.
f Calf or Lamb's Head.
TAKE a calf or lamb's head, and with a iharp-
pointed knife take all the meat clean off the bonet,
cut out the tongue, lay it in water for one hour
to foak out the blood, take out the brains and lay
them in water likewife; take two pounds of
veal and a pound of beef fuir, chop them together,
with the crumb of a penny loaf, fome fweet herbs»
parfley, and lemon-peel ihred fine, feafon it with
grated nutmeg, pepper and fait, mix it altogether
with the yolks of four eggs, but {ave out enough to
make twenty OnaJl balls -, wafh the head clean, and
wipe it dry with a cloth, put the force-meat in the
inlide and clofe it together, tie it round with packy
thread, put it into a ftew-pan, with two quarts of
gravy, half a pint of white wine, and a bundle of
Iweet herbs, cover it clofe, and ftew it gently :
in the mean time boil the tongue t;ll it is
tender, peel it, and cut it into thin flices ; wafli oui^
the brains and chop them fine, with a little parfley
and lemon-peel cut fine, a little grated nutmeg, pep««
per and fait, mixed up with the yolks of two eggs
and a fpoonful of flour \ have a pan of hot drip*
ping, and with a fpoon drop theiti in, and fry them
in drops of a fine brown, put them on a fievfc to
drain, fry the balls, and keep them both hot, and a
dozen oyllers fried ; when the head is done take ic
up, untie it, put it in a di(h, and cover it over to
Mep it hot } ikini the gravy clean, put in a piece of
O 4. bttttec
20Q STEWS AND HASHES,
butter mixed with fk)ur, the tongue cut in dices, fome
truffles and morels, and a gill of pickled mufhrooois,^
boil all up till it is thick and fmooth^ feafon it ta
)*)ur palate,:^ take out the fwe^t herbs, pour the faucc
over the head, put the fried oyfters upon it, the
balls round it, and gatnifh with the fried brains.
Fillet of Veal
TALE the Bllet of a cow calf, take out the bone,
and make the following (luffing : take half a pound
of lean veal, half a pound of beef or veal fuet, the
crumb of a penny loaf, chop them all well together^
with fome fwecc herbs, parfley, and lemon-peel ihrcd
fine, a little grated nutmeg, and feafoned with pep-
per and fait, mix it up with the yolks of two eggs,
and fluff the fillet under the udder and in the mid-
* dje, fkewer it up and half roaft it ; then rake it up
and put it into a deep ftew-pan, with three pints of
gravy, a gill of white wine, a bundle of fweet herbs,
and a little beaten mace, cover it clofe and flew it
for two hours *, take out the fillet and fweet herbs,
put the fillet in a difli before the fire to keep hot,
ikim the fat off the gravy, put a piece of butter into
a ftew-pan, melt it, and put in a fpoonful of flour,,
fiir it till it is fmootH, then by degrees ppur in the
gravy, ftir it till it boils and is fmooth, then put in
fome pickled muflirooms, truffles, morels, and arti-
choke bottoms cut into pieces, feafon it with Cay^n
pepper and fait to your liking, and the juice of haj(
a lemon, boil it up Hve minutes, and fkim it free
from fat; put the fillet into a clean hot difh, pour
the fauce over it, and garnifh with lemon and beet-
root. /
...
VcA
5TEWS ANP HASHES, 201
Veal and Teas.
TAKE about four pounds of a breaft of ycal,
cut it into fmall fquare pieces, and flour it *, put a
quarter of a pound of butter into a ftcw-pan, put
in the veal, and fry it of a light brown \ then pour
In three pints of boiling water, two or three onions
chopped fine^ two cabbage lettuces cut fine, and a
quart of old green peas, feafon ir with pepper and
fait, dew it two hours, and Ikinn it clean; when
donejt put the veal into a dilh, (he peas, &c. over it^
and garniih with lemon.
Turkey Jlewed brown.
TAKE a turkey and truTs it as for boiling, fill
(he breaft and infide with force-meat, lard the bread:,
and half roaft it; then take it up, put it into a deep
ftew.pan that will jufl: hold it, and put in as mucti
gravy as will cover it, a gill of white wine,
feme whole pepper, cloves, and mace tidd in ^ rag.
and a bundle of fweet' herbs, coyer it clofe, ana
ftcw it gently for one hour; then take up the
turkey, and kWp it hot before the fire; put a little
gutter in a (lew-pan, melt it, and put in a fpoonful
of flour, ftir it till it is fmooth, ftrain the gravy to
it, and boil it well till there is about a pint; put '*
the turkey in a hot dilh, pour the fauce over it, and
garnifli with lemon and fried oyfters.
You may fill half a dozen little frcnch rolls, or
pyftcr loaves, with ftewed oyfters, and put them
^und^ and garnifli with lemon.
Anothet>
20Q STEWS AND HASHES,
b.utter mixed with fk)ur, the tongue cut in dices, fome
truffles and morels, and a gill of pickled mufhroomSi^
boil all up till it is thick and fmooth^ feafon it to
ylbur palatcp take out the fwc^t herbs, pour the faucc
over the head, put the fried oyfters upon it, the
balls round it^ and gatnifh with the fried brains.
Fi/Iet of Feal.
TALE the Bllet of a cow calf, take out the bone,
and make the following (luffing : take half a pound
of lean veal, half a pound of beef or veal fuet, the
crumb of a penny loaf, chop them all well together^
with fome fwcec herbs, parfley, and lemon-peel (hrcd
fine, a little grated nutmeg, and feafoned with pep-
per and fait, mix it up with the yolks of two eggs,
and ftuff the fillet under the udder and in the mid-
' dje, Ikewer it up and half roaft it ; then take it up
and put it into a deep ftew-pan, with three pints of
gravy, a gill of white wine, a bundle of fweet herbs,
and a little beaten mace, cover it clofe and ftew it
for two hours ; take out the fillet and fweet herbs,
put the fillet in a difli before the fire to keep hot,
ikim the fat off the gravy, put a piece of butter into
a ftew-pan, melt it, and put in a fpoonful of flour^
ftir it till it is fmootfi, then by degrees ppur in the
gravy, (lir it till it boils and is imooth, then put in
fome pickled mufhrooms, truffles, morels, and arti-
choke bottoms cut into pieces, feafon it with Cay^n
pepper and fait to your liking, and the juice of hajf
a lemon, boil it up five minutes, and fkim it free
from fat; put the fillet into adean hot di(h, pour
the fauce over it> and garnifh with lemon and beet*
root, / "
"^■•^w*
STEWS ANP HASHES, 204
Veal and Peas.
■
TAKE about four pounds of a bread of ycal,
cut it into fmall fquare pieces, and flour it ; put a
quarter of a pound of butter into a ftcw-pan, put
in the veal, and fry it of a light brown \ then pour
In three pints of boiling w^ter, two or three onions
chopped fine^ two cabbage lettuces cut fine, and a
quart of old green peas, feafon it with pepper and
fait, ftew it two hours, arid Ikinn it clean; when
doncj put the veal into a dilh, (he peas, &c. over ir^
and garniih with lemon.
Turkey Jlewed browtu
TAKE a turkey and truTs it as for boiling, fill
the bread and infide with force-meat, lard the bread:,
and half road it ; then take it up, put it into a deep
ftew.pan that will jud hold it, and put in as much
gravy as will cover it, a gill of white wine,
lome whole pepper, cloves, and mace ti^d in ^ rag.
and a bundle of fweet' herbs, coyer it"^ clofe, ana
ftew it gently for one hour; then take up the
turkey, and kWpit hot before the fire ; put a little
gutter in a dew-pan, melt it, and put in a fpoonful
of flour, dir it till it is fmooth, drain the gravy to
it, and boil it well till there is about a pint; put ''
the turkey in a hot did), pour the fauce over it, and
garnidi with lemon and fried oyders.
You may fill half a dozen little french rolls, or
pyftcr loaves, with dewed oyders, and put them
^\^d^ and garnidi with lemon.
Another,
io2 STEWS Auf> hashes;
Another Way.
T
TAKF. your turkey, draw it, and with a froalt
pointed knife bone it, but mind you do not cut the
ikin on the back, then fill it wich the following
force-meat : take the breaft of a fowl, half a pound
of lean veal, the flefh of two pigeons, with a pound
of pickled tongue peeled, chbp them altogether,
then beat them in a mortar, with the marrow of a
beef-bone, or half a pound of veal kidney-fuct,
feafon it with beaten cloves^ mace, nutmeg, pepper
and fait, mix it all well together with the yolks of
two egg<^, fill the turkey, finge and flour it ; put a
pound of butter in a itew-pan and fry it of a fine
brown; put four wooden fkewers at the bottom of
a ftew-pan, juft big enough to hold it and to keep
it from (licking, put on the turkey, wirii a quart of
good gravy, hair a pint of white wine, a bundle of
fweet herbs, fome cloves, mace, and all-fpice tied
in a rag, half a pint of frefh mufhropms, an ounce
of truffles and morels, a piece of butter rolled in
fiour> feafoned with Cay^n pepper and fait, cover it
clofe, and flew it for one hour and a half; then take
up the turkey and put it into a hot difh, take out
the fweet herbs and fpice, ikim the fauce well^ and
pour it over the turkey ; put fix oyfter loaves, with
ilewed oyllers in them, round it, and garnifh with
lemon*
Turkey ivitb Cettery.
TRUSS a turkey as for boiling, finge it, put
four Ikewers at the bottom of a ilew-pan, put in the
turkey, with a quart of gravy, half a pint of white
winie, feafon it with pepper and fait, a little beaten
cloves and mace i take the white pait of a dozen
beads
STEWS AMD HASHES. 20|
heads of cellery^ cut it about one inch long, walh
it rery clean, and put it in, cover the pan cloie and
ftcw It gently for one hour; then uncover it, put. in
a fpoonful of ketchup, a piece of butter roUed in
flour, and ftew it half an hour longer; then take
out the turkey and put it in a hot di(h, fkim off the
hu and pour the fauce over it ; garnifli with lemon
and beet-root.
Fowl.
TRUSS a fowl as for boiling, finge it, and ftu^
It with veal force-meat, put it into a ftew pan, with
a pint and a half of gravy, a glafs of white wine, a
bundle of fwcct herbs, a little beaten cloves, mace,
pepper, and fait, cover it cloie, and ftew it half an
hour; then put in a piece of butter as big as a wal-
nut mixed with flour, a gill of mu(hrooms, a few
truffles and morels walhed clean, cover it, and ftew
it fifteen minutes longer ; then take out the fowl,
put it in a di(b, take out the fweet herbs, (kirn the
fauce well, and pour ii over the fowl j garnifli with
lemon and beet-root.
Fowl with Celkry^
TAKE a large fowl and bone it in the fol*
lowing manner: take a fmall-pointed knife and be-
gin at the breaft, and carefully take all the fle(&
off the bones, but leave on the rump, then fill it
with veal force-meat, (inge it, and put it into a
ftew-pan, with a quart of gravy, a bundle of fweet
herbs, half a pint of white wine, feafon it with
beaten cloves, mace, pepper, and fait; walh the
white part of half a dozen heads of celler^ very
tlean, cut them one inch long, put them in. over
them clofe, and ftew them half an hour verv ^^ndy;
take
104 STEWS AND HASHES,
talce- off the cover, and put in a piece of butter
mixed with flour^ (hake it rounds and &ew it very
gently- half an hour longer ; then take out the fowl
and put it in a hot diih^ take out the fweet herbs,
jkim the faucc well, and pour it over the fowlf
garnilh with kmon and beet-root.
Fowl with Rice^
TRUSS a fowl as for bailing, put it into a flew,
pan with a quart of water, a bundle of fweet herbs,
^aibn it with a little beaten cloves and mace, fome
pepper and fait, cover it clofe and (lew it half an
hour : in the mean time boil four ounces of rice in
a quart of water till it is tender, (train it off, put it
to the fowl, and ftew it for fifteen minutes longer
very gently, but take care it does not (lick ; then
put the fowl in a hot di(h, take out the fweet herbs,
^nd put the rice and fauce over it. . .
You may qfe gravy inftead of water if you want
k rich.
Fowl or Chicken the Hutch Way.
TAKE a fowl or chicken, trufs it as for boiling,
and finge it ; beat four cloves, four blades of mace,
0nd half a nutmeg fine, chop half a handful of
parfley fine, with lome pepper and fait, mix them
together^ and put it in the infide of the fowl or
chicken, fiour it all over, put it into a (lew-pan^ and
cl^ify as much fre(h butter as will cover it, (lew it
|rentiy for one hour, then put it into a China bowl
with the butter, and fend it up hot.
C*iV*<*ff
STEWS A!ri> HASHES* 26j
Chickens^
DftAW two chickens^ finge and walh them cfean^^
cut them in quarters, put them in a ftew-pan, with
half a pint of white gravy, half a pint of white
wine, a bundle of fweet herbs^ a little cloves and
mace beat fine, a little pepper and fait, with a piece
of butter rolled in flour, cover them clofe, and ftcw
them half an hour \ then take out the fweet-*herbs^
fkim them clean, give them a (lew up, put the
chickens into a hot difli, pour the fame over them^
and garnifh with lemon.
You may put mufhrooms, trufl^es and morels^ or
artichoke bottoms, if you pleafe.
Chickens another Way.
TAKE two chickens, draw and finge them, waffi
them very clean, and boil them ten minutes ; then
take them up in a pewter dilh, and cut them up^
feparating every joint, and take out the breaft-
bones-, if you have a filvcr di(h and cover put them in^
and the liquor that cbmes from them i if it is not
enough, add a gill of the liquor they were boiled in^
with a little beaten mace and fait, cover them clofe,
and ftcw them gently over a ftove or chaffing dilh
of coals for ten minutes, and fend them to table in
the fame difli.
If you have not a filver di(h, make ufe of a
pewter one, with another to cover it.
Chickens the Scotch Way.
TAKE two chickens, draw and finge them, walh
them very clean, cut them in quarters, dry them
with a clean cloth, put them into a ftew^pap, and
juft
- V
2o6 STEWS AND HASHES.
juft cover ihcm with water, with a bundle of par-
fley, a little beaten mace and fait, cover them clofe,-
and ftew them half an hour ; tak^ out the bundle
of parflejr, chop half a handful of parfley fine, beat
vp fix eggs whites and all, fkim the chickens, put
in the parfley and eggs, keep them ftirring till thick,
but do not let them boil, then put them into a deep
dilb^ and fend them up hot*
Fbeafanf^
PICK, draw, and trufs the pheafant with the head
on, finge it, put it into a ftew-pan, with a pint of
veal gravy, half a pint of white wine, four fliallots
chopped fine, feafoned with beaten mace, Cayaa
pepper and fait, cover it clofe, and ftew it half an
hour; then have ready fome truffles and morels, two
artichoke bottoms blanched and cut into pieces, a
dozen chefnuts boiled and peeled, a piece of butter
rolled in flour, with the juice of half a lemon, coter
it over, flew it ten minutes, and flcim it clean ; then
put the pheafant into the difli, pour the fauce over
it, and garnifli with force-meat balls fried and cut
in two.
A black-legged fowl, truffcd like a pheafant^ is a
good fubflitute for a pheafant if you have none*
Partridges arc ftewcd the fame way.
Pigeons.
TAKE five or fix pigeons, pick and draw them,
and trufs them as for roafting^ makeafeaibningwith
4 little beaten cloves, mace, pepper and fait, fomc
parfley and fweet herbs flired fine, mix it up with a
little butter, put it in the infide of them, tie up the
necks and vents, and half roaft them j cut off the
feet, put them into a ftew-pan, with a pint of gravy,
a gill
STEWS AND HASHES. 207
a gill of white wine, a little beaten cloves, mace,
pepper and fak, a bundle of fweet herbs, and two
fluDots chopped fine, cover them clofe, and ftew
them gently for half an hour •, then take out the
fvect herbs and put in a piece of butter mixed with
fiour, a gill of pickled mufhrooms, a few truffles
and morels walhed clean, and one artichoke bottom
cut into pieces, ftew them till they are thick and
fmooth, flcim them clean, and fqueeze in the juice
of half a lemon ; then put them into a hot di(h, the
fauce all over them, and garnifli with lemon and
bcet-root.
You may ftew cold roaft pigeons the fame way,'
odIv feafon the infide.
Geefe Giblets.
TAKE two pair of giblets, fcald and pick them
clean, cut the neck in three, fplit the head, cut the
pinions in two, the gizzard in four, and the feet in
two, wafli them very clean, put them in a ftew-pan,
with a quart of veal broth, a bundle of fweet herbs,
fome cloves, mace, and alMpice tied in a rag, fea-
foned with pepper and fait, put them over a gentle
fire, and ftew them till the giblets are tender ; take
^ut the fpice and fweet herbs, ikim them very clean,
put in about two ounces of butter mixed with flour,
Ihake them round till the butter is melted, then mix
half a pint of cream with the yolks of two eggs,
grate in a little nutmeg, pour it to the giblets, keep
them ftirring one way till they are thick and fmooth,
put them into a hot di(b, and garnifli with fippets.
Ducks Giblets.
SCALD three pair of ducks giblets, wafli them
very clean, cut them into pieces, and put them intp
a ftew-
id8 S17EWS AND HASHES*
a ftcw-pan, with three pints of water, a bundle of
fweet herbs, a little beaten cloves, mace, and a little
fait, cover them clofe, and ftew thenn gently till
they are tender ; mix two ounces of butter with
flour and put in, take out the fweet herbs, boil them
up till they are moderately thick, and fklm them well;
chop half a handful of parfley and fix green onions
very fine, put them in, and boil them up five mi*
i)utes, then fendthem in a hot deep di(h. You may
put in a little Cayan pepper if you like them high
feafoncd^
Hart.
CASE the hare, cut it into pieces, and walh it
very clean ; put it into a ftew-pan, with a quart of
v^ater, a pint of red wine, an onion lluck with
cloves, a bundle of fweet herbs, four blades of mace,
and a few pepper corns ; cover it, and when the
fcum rifcs fkim it clean, cover ic again, and ftew it
gently till the hare is tender, then with a fork take
out the hare, and ftrain the gravy through a fieve \
put a quarter of a pound of butter into a ftew-pan^
melt it, and put a large fpoonful of fiour in, ftir it
till it is fmooth j then by degrees pour the gravy in>
and ftir it likewife, then -put in the hare, a fpoon-
ful of ketchup, feafon it with Cayan pepper and
fait to your palate, give it a tofs or two, put it into
a hor difh, and garnifh with fried fipppets.
You may lard fome pieces if you like it, or you
may cut the hare in two, ftuff the belly, roaft the
hind quarters, and (lew the fore quarters as above,
put the roaft in the middle of the dllh and the
ilcwed round.
STfiWS AftD HASHES. 209
yugged tiare. '
CASE your hire and cut it into frtiatt pieces, lafd
fame erf the bed pieces with bacon, put it into a
kg or earthen Jjrr, with half a pint of red wine, a
tnftdle of fwect herbs, an oniori ftutk with cloveS,
a few (hatlot^ chtipped fine, feafon it with Ca^an
. pepper and fair, tie it clofe with coarfe paper, ptic
it into a pot of water juft up to the neck, and boll
it for three hours •, then, take it up and put 'ft into a
toreen or deep foup-difh, take out the oiiion and
krbs, arid fend it to table hot.
Too may omit the lardifig if vou do not appro vt
xrfit, ' ' /
«
Calf's Feet.
TAKE out the large bonrta of ttv* ca!f*s feet,
irpht them in t^i^o, put them in a ftcw-pan, and
torcr them with water, a bundle of fweet herbs,
three or four blades of mace, and a little fait, cover
thert clofe, and fteW' them very gently till they are
tender; take out the herbs and fkim them clean,
chop half a handful of parfley very fine and put in,
boil ihetti up five minutes, lay lonrte fippets at the
bottom -Sf a deep difli, pot in the feet, and pour the
iiquor over them.
Cs^'s Head hajhed kroimt^
TAltE a calf's heac^ rtake out the brains^ Wa(h
it very tieatij and boil it till it is nearly enough;
tken take it up, cut out the tongue, peel it, and
when It is all cold cut the tongue and half the head
in thin dices ; take the other half, and carefully tak^
aU the mea( otF the bones whole, notch it acrofs, fob
P it
ftio. STEWS AND HASHES.
it over with the yolk of an egg^ and fprinkle bread*
crumbs, fweet herbs, parfley, lemon*-peel chopped
fine, pepper, fait, and a little grated nutmeg, mixed
•altogether and put over it, and put it before the
fire to brown ; put a quarter of a pound of butter
into a ftew-pan, melt it, then put in two fpoonsfid
of flour, ftir it till it is fmobth, then put in a quart
of good brown gravy, half a pint of white wioe,
fix mallots chopped fine, two fpoonsful of ketchup,
a bundle of fweet herbs, feafoned with a little beatea
mace,. Cay an pepper and fait, boil it up for ten mi^
nutes, and then (train it oflTi put it into a ftew-pan
again, with the hafh, a gill of pickled mulhrooms,
.an ounce of truffles and morels boiled and wafhcd
well, two artichoke bottoms cut into eight pieces, a
fweetbread boiled tender and cut into pieces, and a
dozen oyfters blanched, flew it altogether ^endy for
a quarter of an hour, and fqueeze in the juice of a
lemon : in the mean time wafh the brains well and
boil them, cut them into little fquare pieces, dip
them into ale batter, and fry them of a fine brown
in a pan of hot far, and a dozen larse oyfters fried
in the fame manner •, put them on a ueve before the
fire to drain, (mind that the cheek is nice and browDJ
put the hafli into a hot difh, the cheek at the topi
and garnifi^ with the fried brains and oyfters.
If you think proper you may put in a few force-
meat and egg balls*
CalJU Head bajhed white.
WASH and boil it as before direded, and cut
it up in the fame mann^^^ put a quarter of a
pound of butter into a fh.^-pan, melt it, and put
two fpooniful of flour in, ftir it till it is fmooth,
and put in a quart of veal broth, then put in
the hafh, with a gill of mufhrooms, two artichoke
bottoms cut in pijeees^ a fweetbread boiled and cut
* itf
r —
STEWS ANi> HASHES. 2ir
IB pieces, feafon it with Cayan pepper and fair, and
ftew it for fifteen minutes ; mix the yolks of two
dggs with half a pint of cream, and grate in half a
oucmeg, put it in, and keep it (haking round till ic
is thick and fmooth ; fqueeze in half a lemon, fhake .
ic round, put it into a hot di(b, with the brown head
at top, and garnifli with the fried brains and oyfters.
•
Calfs Heart hajhed.
AFTER you have roafted the calf's heart cut it
itkto thin dices, put half a pint of gravy into a ftew*
pan, a glafs or white wine, a little butter mixed
with flour, a little lemon-peel Ihred fine, and feafoa
it with pepper and fait; boil it up, then put the
heart in, and tofs it up till It is qoite hot ; put U
ioto a hot dilh, and garnilh with Gppets.
Uajbed Veal
TAKE Ibme cold v(^U cut it into thin flicesf
^ut as large as a crowii^ piece, put it into a ftew'-
pan, with fome good gravy, a fpoonful of ketchup^
a little butter mixed with flour, fome lemon-peel
ihred fine, and a little pepper and fait; makfe ic
thoroughly hot, put it into a hot dUb, and garnilh
with fippets.
«
Minced Veal.
CUT fome cold veal into flices; and then into
little fquare bits, but do not chop it, put it into a
^w-pan, with a little white gravy, fome cream ac'^
cording to the quantity, fome butter mixed with
flouT) enough to thicken it, fome lemon-peel (hred
fine, a little pepper and fait, and a tea fpoonful of
lemon pickle, keep it fbaking oyer a clear fire till
' . P 2 ic
412 STEWS AND HASHES-
It is very hot, but do not kt it boil above- a njinutc,
a^ that will make the veal hard ) put fome Appets at.
the bottom of the difli, pour the miace into it^ uA,
^ put fippets all rouod the diih*
HaJbeJ Har€.
TAKE fomc hare after it has been roafted, and
cut it into fmall pieces with fome of the fluffing,
put half a pint of gravy into a fttw-pan, the fame
quantity of red wine, two. or three fli.aUotsfhitd
fine, a. piece of butter mixed with flour* Cayaa
pepper and fait to your palate, boil it up, then put,
in the hare, and. make it thoroughly hot, put it. iato
a hot di(h, and gajniHi. v^ith le,mpn aiid bcjet.rQQt,
or. toaftcd fjppets.
4
Hajloed Ventfon.
CUT fome cold haunch cr neck of venifon 5nto
thin Qices, put a little qf it;s^ owi) gravy, with half a
pint of red wine» into a* ft^w-pan^ four ft^Jct^
chopped very fine, two fpoonsful of ketchup,, a \\\r
tie butter rolled in fiour^ fome pepper and fait, ly)ilt
it u[7^ and then put in the venifon ;. niak<^ it ^ bo8
as you can. but be fure you do noc le( it bpil abeye-
a minute or two, put it into a hot dilh, wdtb fippiH)
all round.
Haunch or neck of n?utton done the fame way
cats very fine.
HnJhed'Bj^ef,
CUT fome cold roaft. beef into vffyithin fliceil^
put a pint ot gravy into 4 (lew^pa^ni, iwith four flial-
lot? chopped fyie^ a littje btfter mix^d wiih.flcttir,. a.
fpoQnfuJt Qi waUiut pjckiki. fom^ purpper and fait,
and
STEWS AND HASHES. 213
ind borl it up ; then put in the beef, v/ith four
pickled girkins cut in thin flices, make it very hoir,
wd put It iftto a hot difh, with fippets all round.
jGr»2/ZW Mutton .
TAKE fo^ne cdd mutton^ and with a Iharp knife
cut it into thin fliccs, put the bones into a ftew-pan,
with an onion chopped fine, a pint of water, and
boil it for a quarter of an hourj ftrain it into a
•fttw-pan, put in a fpoonful of '-;rownino, the fame
«f ketchup, two or three ifhallots chopped fine,
fome pepper and fak to your liking, and a little
butter mixed with flour, boil it up, then put in the
mutton, with fome capers chopped and fome pickled
.girkins cut thin, boil it up two of thfcc minutes, then
putit into a hot di(h, with toaft.d fippets round it.
If you have not time to boil the bonts, make ufe
of fome good gravy inftead, but always be fure to
five its own natural gravy if you can, as that always
makes the haA better.
V/ild Fowl baj}:ed.
cut* your cold wild fowl into fmall piece?, put
a giil of gravy into a ftcw-pan, as much red wine,
a ipoonful of ketchup, a litdc onion or fliallot chop-
ped fine, a little butter mixed with flour, fome pep-
per and fait, and the juice of half a lemon, put in
tbt f6wl, and boil it up for Ave minutes ; then pttc
it into a hot difhj and garnilhivith lemon or bc^
root.
Turkey or Fowl hajl^ed^
CUT the breaft of a turkey or fowl into thin
0ices^ cut the legs ofi^, fcore thcm^ pepper and falc
P 3 them^
214 STEWS AUD HASHES.
them, and broil them of a nice brown ^ put htlf a
pint of gravy into a ftew-pan, with a little butter
mixed with flour, a fpoonful of ketchup, fooae
pepper and fait, a little lemon-peel (bred fine, put
in the meat, and -fliake it over a clear fire till it is
thoroughly hot ; then put it into a hot dilh, with
toafted fippets round it^ and the legs at top.
Woodcocks or Sntpes bajhed.
TAKE the trails out of the woodcocks or fnipes,
half roaft them, bruife the trails, and put them into i
ilew-pan, with a little gravy, a glafs of red wine, a
little (ballot chopped fine, and a little pepper and
fait, cut the birds in quarters, put them in, and
jlew them about five minutes \ cut a thin toaft, tosft
it on both fides and butter it, cut it in quarters, Uy
it in a hot difb, and put the woodcocks or foipe^ oq
xx^ with the fauce over them«
Pbeqfants and Partridges bajhed.
"WHEN the birds are roafted cut them up as for
eating, put half a pint of good gravy into a (lew-
pan, a glafs of white wine, two (ballots chopped
fine, a little butter mixed with ' fiour, fome pep-
per and falt> and a fpoonful of ketchup, boil it up,
then put in the birds, put them over a clear fire,
and make thpm hot, but take care they do not boil
above a miqute, as that will make them bard \ put
jftem in a di(h;} and garnifh with lemon.
Pigs Petty^Toes^
PUT them into a fauce-pan, with a pint of water,
a blade of mace, a little whole pepper, and an
onion, boil them ten minutes \ take oot^ the liver*
lights^
r
MADE DISHES. 215
fights, and heart, boil the feet till they are tendert
mince the liver, &c. grate a little nutmeg over it,
put it into a ftew-pan, and ftrain the liquor to it;
Ihrcd a little lemon-peel very fine and put in, with
a Httle pepper and fait, and a little butter mixed
with flour; boil it up, and with a fpoon ftif it till it
is thick and fmooth, put the mince in the difh, fplic
the feet in two, and put them over it^ garnifh with
toafted fippets.
I«M«
CHAP. XL
MA D B D I S H £ S«
'Proper Rules to be obferved in Made Dijheu
THIS being one of the mod important chapters
in this book, it is proper to give the young
learners fome rules by which to regulate their conduft*
As copper vefTels are the beft to make all kinds of
made diflies in, you muft be careful that they are
well tinned and kept clean from greafe or grittinefs.
In all brown dilhes be (ure to fkim the fat clean df,
as nothing looks fo difagreeable as to fee the fac
floating at the top ; and when you ufe wine or an*
chovy, put it in -fome time before your di(h is ready^
to take the rawnefs off, 4s nothing injures the repu*
tation of ajmade dilh worle than raw wine or anchovy;
and be careful that it is of a fine brown and* a pro«t
P 4 P«r
/
2i6 M A P e PISHED.
per thicknrfs ; let B91U: of the ingredients have anf
predominant tade more than apoiher, which m^
depend on the judicious manner yoM mix the various
aJTiicks. you make ufe of. In white di(hes and fri«
calees, have all your ingredients well fiewed aad
mixed toge(her» and your fauce of a proper thick*
neis before you put in eggs or cream, as neither will
contribute muph to thicken it when you have put
ihem in. Do not put your ftew-pan ypon the fire,
but hold it a proper height over it, and keep fhaking
it one way till it is thick and fmooth, as that will pre-
vent it from curdling qr fticking to the bottom of the
pan, and keep it free froai lumps; be careful never
to let it boil. When you diHi it u[!) take the meat and
ingredients out with a fifti-Qice, (train the fauce over
it, as that will prevent fmall bits of meat mixing with
the fauce, and leave it ckar and fmcoth. Never put
any fried force-meat balls into any fauce, but put
them on a fic?e to drain and keep hot before the fire,
tili your dift isdiflied | then put the ti in, as boiling
them in the fauce foftens them, and makes then^
have a greafy appearance, In almoft every made
difh yoq may put in what you think proper, |o en-
large it and make it good ; fuch as fweetbreads, oy^
palates boiled tender, frtlh, pickled, or dried p>u6h
rooms, cocks-combs, t: ufflcs, morelf, artichoke botn
foms, either frefb, boiled, pickled, or dried ones,
foftentd in warm water and cut into fojjr pieces^
afparagus tops, 6fc. as you c^n get them, or they
are in Icafpn ^ force-meat balls, egg balls, or thp
yolks of hard eggs. The bcft things to give a tart-
pefs to fauce is, ieoipn juice, elder vinegar, or mv)(h*
room t;ickle. Jn the ufe of Cayan pepper, it is heft
to pqc but a little in at iirft, as it is eafy to put ir\
Inore if your fauce requires any ; and never put any
Jemon or lour into any white fauce, till the moment
before yog put it 'miQ the ui^h. When ypy. v(c fiouip
p4
M A D ^.P I 8 H E-S, ftij
and butter, mix it together on the back of a trencher,
or a clean board, with a. knife till it is fmooth, as
that will prevent its being lutnpy when you put it
inta the lagce.
A brown Culiis.
PUT half a pound of biuter into a ftew.pan»'
n^elc it, and put four fpoonsful of Dour in, ftir ic
round till it i$ fmooth, then put in two quarts of
good gravy^ a pint of white wine, (ix ihallots chop-
ped fine, a bundle of fweet herbs, a quarter of an
ounce of cloves and mace^ a little all-fpice, fomc
cflence pf ham, if you have it, or half a pound of
lean bam cut in very fmall bits, and a lemon cut in
two, ftir it well round* and ftew it gently for one
hour; feafon it with Cayan pepper and fait, tbeo
rub it through a fine ficvr, and keep it for ufc.
If you have any frelh aiuflirpgAis cut them foiaU
and put ixi.
ft
A ivbite Cullis.
PUT half a pound of butter into a ftew-pan,^
pelt it, put in four fpoonsful of flour, and ftir it till
it is fmooth; then pour in three pints of veal gravy^
and ilir till it boils \ cut a pound of lean ham in very
litde bits, fuc (ballots chopped fine, a bundle of
fwc<^t herbs, fomc frefh muihrooms chopped^ and
£x blades of mace, put thefe all in, (lew ic gently a
cjuarter of an hour, and flcim oflF the fiat j then put
in a quart of new milk, ftir it well round, and borj
it gently for half an hour longer; feafon it with Cayan
pepper and fair, rub it through ^ fine fie ve, then it
will be regdy for ufe*
SiS MA DE DISHES.
A BeJhemelL
TAKE a pound of lean ham, Ihred it very fine,
put it ac the bottom of ^ ftew-pan, two pounds of
le^n veal cut in fmall pieces, and a fmall fowl cat Ui
pieces, lay them over the ham, an- onion cut fmall,
fix {ballots (hred fmall, the white part of two heads
of cellery, a bundle of fwcet herbs, fix blades of
mace, and a few freih mufhrooms cut fmall, lay them
over the meat, put in half a pint of veal broth or
wattr, cover it clofe, put it over a flow fire, and
fweat it gently for half an hour, but take care it does
not ftick or burn, as that will fpoil it ; then put in
fwo quarts of new milk, ftir it rounds (lew it gendy
for half an hour, mix half a pint of milk with two
fpoonsful of flour very fmooth and put in, ftir it
well round, bruife a little Cayan pepper very fine and
put in, with fait to feafon it ; ftew it till you find it
as good as you would have it, then rub it through a
fine fieve or a tammy, and it will be fit for ufe.
Kump of Beef a la Douie.
TAKE a rump of beef and bone it, put it into a
difii> take half a pint of white wine, half a pint of
vinegar, fome bay leaves, fix (ballots, an onion, a
bundle of fweet herbs, fome cloves, mace, and all-
fpice, boil them altogether for five minutes, and
.pour it over the beef; turn it often, and with a fpoon
put the liquor over it, and let it lay all night ; in the
morning take it out, cut fome fat bacon into long
pieces about a quarter of an inch fquare, chop
s handful of parQey, fome fweet herbs, fix fliallots,
a head or two of garlick very fine, fix blades of
mace, twelve cloves, twelve corns of all-fpice, and
kalf a nutmeg beat very fincj mix them altogether,
widi
4 •
MADE D I S H E S^ 229
vritfa fome pepper and fait, and a glafs of red wine,
put the baco.i to them» and roll it about till it has
taken up all the ingredients ; then with a fmall«*
pointed knife OYake holes aflant through the beef,
and put in the bacon, &c. or with a lai^e larding-
pill} put the beef into a long ftcw-pan, wich about
two pounds of fat bacon cut in llicesj ibme beef-
fuet, a large bundle of fweet herbs, two heads of
garlick, a dozen bay leaves, and fome fait, juft
cover it with water, cover it clofe, and ftew it gentljr
for four hours: in the mean time cut two carrots and
three or four turneps into any (hape you plcafe or
fancy, two dozen button onions, and the white part
of four heads of cellery, boil them all till they are
tfendcr, and put them into a quart of brown cullis i
take out the beef, put it into a di(h, pour the faucc
over it, and garnifh with lemon and beet-rooti or
fried oyfters or fried fippcts.
You may drefs a leg of mutton piece, or part of
a buttock the fame way.
Rump of Beef a la Braize.
PREPARE a rump of beef the fame as for a U
doube^ cut fome rafhers of bacon and lay them at
the bottom of a ftew- pan, put in the beef, with two
quarts of gt'avy, one of red wine, fix fhallots, two
heads of garlick chopped fine, fix bay leaves, a lit-
tle cloves, mace, all-fpice, and whole pepper, put
fome flices of fat bacon at the top, cover it clofe^
put it over a flow fire, with a charcoal fire at the
top, and braize it gently for four hours ; then take
up the beef, ftrain the gravy through a fieve, and
flcim off all the fat ; put a quarter of a pound of
butter into a flew- pan, melt ir, and then put in
two large fpoonsful of flour, (tir it till it is fniooth,
then by ^egrfcs poyr in the gravy, put in fome
truffles
.ifc:» M A D E* D I S H E S.
truffles and morels, haif X pint ^of fre(b mu(br6ams
&^ ilewed, or t gill of pickled ones, k fweetbr^ad
^m m piece), two artichoke bottoms cut in pieces,
Sxne fercewmeat bails boiled, and ah ox-palate boikd
«iider airdcuc ia long fltps, boil it up, feafon it
-wiih Cayan pepper moderately high, fquttzc in the
jtitce ct a lenool), and boii it up for ten minutes;
put your berf in to m^ke it hot, then put it- into a
dcept dilh, pour the fauce all ovtr it, and garmfii
^th lemon and beet too t^
^ rolled Rump of Beef.
TAKE a rump of beef, cut it from the bonef,
«nd flit it in turo from top to bottom ; take about
two pourKds of the thick end, chop it fine, with a
poundof beeF-fuet, a pound of leati hatn, be^t it
well in a mortar, chop feme pariley, f\v5eet herbs, a
iktte lemon: petl; and four IhaJtets finc\ and put in,
feafon ic with pepper and faft, a -iiTtte beaten mace
and grated nutmeg, put them in, wirh the crumb of
a penny loat rubbed through a culiexideT, beat them
well together, and mix them up w^th the yolks of
A)nr egj^s, pm it oh the beef, roll it up tight, ftick
» fkewer through, and tie it With packthread ; put
'ferr.e flrctrs of bacon at the bottom of a deep ftcw-
pan, pot the meat upon ir, with a bundle t>f fwcet
•herbs, fix fliallots, fix bay leavers, a little cloves,
3nace, alMpice, and a pint of red wine, juft cover
the beef with water, cover it clofe, and ftew it tiH
it is tender, which yoil may know by running a
ikewer into the meat i then takt it out, tub the top
ever with the yolk of an egg, fprinkle bread-crumbs
over ir, put it before the fire, and make it of a fine
brown : in the mean time drain tht gravy through a
jjeve, flcim off the fat, put a quarter of a pound of
buittr into a ftcw-pan, melt it, AAd- put in two large
fpoon^ul
MADE DISHES. aa*
({X>Qnsful of flour, ftir it ciU k is-firiooftii) then
the gravy in, a fpoonful of ketchup, and one oS
brownings fcafon it \l^'ich Cayan pepper and falt^
boil it up wcU till it is thick and ricb» then put ia
fome truffles and morels,^ a gill of pickled mu(h«
9000)$, an ox-palate boiled tender aixl cut in pieces^
with a fpoonful of elder vinegar; put the beef iafif
a deep difl^, and garnifh with fried fippets.
Surloin of Beef in Epigram.
ROAST a furlain of beef, take it off the fpir,
raife the ikin very carefully ofF the back, cut aU the
l«aR our> except at the ends, which you muft leave
fn as to holdr the following ha(h : (bm you muft pM
the fotloiata the fire to keep hot) cut the meat up,
and ha(h it in the (ame naanner as direflted in the re»
ceipt for ha(hed beef, in the chapter for hafhes ; put
it into the furluin, and carefully draw the (kin over
it; put it into a hot difli, and garnifh with horfe-
nidiSt* Vou may raife up the fat iu the infide and
QUt.ODtjfhe l^an, bafh it, put it in again, put the
^A^ Qvcr Lc, aad fead the infide upperoioil in the
S%? Infde of a Surloin of Beef forced^
TAKE a. furloin of beef, and with a fharp knife.
rai& u^ the^ fat, cut all the lean out clofe to the
bone, chop it fmall, with a pouad of bcef-fuer»
about as many crumbs of bread, fomc pardey, fwect
Kerbs, lemon-peel, and two Ihallots choppeii fine,
feafoncd with pepper, fait, and half a nutmeg grated ;
nwRfit up with the yolks of three eggs, put i;: in the
iofide^ pot the fat aver ir, fkcwer i: down tight,,
pi^per ir,. put it on a fpir, and roaft it four hours;,
then unpaper ix». froth it up., and put.it into thedi(h
infide
£22 MADE DISHES.
inlide uppermoft, with fome good gravy in the dif^
tod garnifh with horfe-radifh.
T^o force a Rump of Beef.
CHOP the large bone of the thick end of a rump
ef beefy carefully raife the fkin up, and cut the lean
out of the middle \ make a force-meat the fame as
for the furloin, put it in the place again, and ikcwer
it on tight ; tie it round with packthread to keep in
the force-meat, paper ir^ fpit it, and road it three
hours if a large one, a fmall one two hours and a
luilf V thei; taJce o(F the paper, froth it up^ take it
off the fpit, take o£F ihe packthread, and pull the
flcewers out^ boil half a pint of red wine, with four
iballots chopped fmall, put it in the difh, then put
ia the beef> and garnifh with horfe-radifii.
Rump of Beef in Epigram.
SPIT and roaft a fine rump of beef, take it oflF
the fpit, with a fharp knife carefully raift up the
&in, cut the meat out of the middle, and put the
rtfl to the fire to keep hot v hafh the meat that you
cut out, as the receipt directs in the chapter for
hafhes, put it into the place you cut it out of» and
carefully put on the fkin, that it may not be per-
ceived where it was taken from \ put it into a hot
difb, with a little good gravy under it» and garnifh
with horfe-radifh.
Beef a la Mode.
TAKE half a buttock of beef, or a leg of mutton
piece, take out the bone, or a clod, and take out
cbr bone, cut fat bacon, and mix it with fpice and
iKrbSy ihe fame as for beef a la doube, put it into
the
MADE DISHES. 223
the beef the fame way, put it into a pot» cover it
with water, and a pint of white wine, chop four
large onions and Gx cloves of garlick very fine and
put in^ with a dozen bay leaves, a handful of cham-*
!)inions, or a pint of frelh mu(hrooms, a tea fpoon-
ul of Cayan pepper, fome fait, a fpoonful of vine*
gar, ftrew^ about three handsful of bread-rafpiags
iifccd fine over all, cover the pot clofe, and ftew it
gendy for fix hours, or according to the fize of the
piece, if a .large piece eight hours ; then take out
the beef, put it into a deep diih, cover it over, and
fet ic over boiling water to keep it hot ; drain the
gravy througn a fieve^ pick out the cbam pinions or
muQirooms, (kini all the fat clean oflF the gravy, put
it into the pot again, boil it up, and if it wants any-
more feafoning, feafon it to your likitig ; fit (hould
be pretty high leafoned) then pour the gravy over
the beef, or you may cut the beef in dices and puc
k in a diih, with the |ravy over it. It eats veiy
well when cold, cut in dices with fome of the gravy
over it} for when it is cold the gravy will be of a
(Irong jelly, and garniih the cold with pardey.
Beef a la Mode in Pieces.
TAKE as much beef as you will want^ and cut it
in pieces of about two pounds each, lard them with
bacon in the fame manner as the other, fry the beef
brown in fredi butter, drain it from the far, puc it
into a ftew-pan that will juft hold it, cover it with
gravy and red wine, fix flialiots, four blades of gar-
lick chopped fine, two onions chopped fine, a iprig^
of bay leaves, feafon it with Cayan pepper and faJc^
cover it clofe, and ftew it gently till the beef \%
tender ; then dcim it well, and if it wants any more
feafoning put it in, lay the meat in a deep didi and
pour the fauce over it
You
ft24 M A £> E DISHES.
You m^tj put in champtnions or frdb mufbrootni
If y^tr pteafe.
Beef ^fcarhU
TAKE a piece of briflcet of beef of about tcrt
fH>iHid9, fait u with two ounces of bay fait, oncounctt
of fait petre, one ounce of fal piunella, half a pound
of coarfe fugar, a pound of comnron fair, mixed alto*
get her, lay it in an earthen pan> and turn it every
day for a fortnight ; then wafh it very clean, tic it
up- with packthread, and boil it five hours ; cut a
red cabbage very fine acrofs and ftew it in gravy,
thicken it with batter rolled in floor, and fealon it
wkh pepper and fait ; put the cabbage in the di(h,
untie the bee^and put on it, with peas pudding and
greens in feparate di8ie5, garnifhed with boiled car-
rot. It is very fine coW, cut ii\ thin flices, and gar*
niflied with carrot and parfley.
B^ef a la Royak.
TAKE a piece of a furloin about twelve pounds*
a fmall rump, or a piece of briflcet^ bone it, and
make holes with ^ knife about an inch from one
another, fill one hole withr fat bacon, another with
chopped oyfters, another with parfley fhred fine, tilt
the wiiblc is filled, feafon it with nutrteg, mace,
cloves, and all-fpice beatfine^ put it into a pot juft
big enough to hold it, and juil cover it with red
wmc and water, with fome bay leaves, cover it clofe,
and ftew it gently till it is tender; then take up (tit
beef, put it into a deep difli, cover it up, and keep
it hot ; llrain the gravy through a ficve, and (kim
off all the fat clean-, put a piece of butter into a
ftew-pan, ,mch it, put in two ipoonsful of ftour, and
ftir ic till it is fmooth i then pour the gravy in* put
in
MADE DISHES. 225
In a fpoonful of browning, a fpoonful of ketchup,
the fame of vinegar, and (tew it till ic is chick and
good; then put in an ox-palate boiled r^ender, one
ounce of truffles and morels, give them a boil up,
fcalbn ic pretty high with Cayan pepper, and pour
the fauce over the meat, with fome fried force-meac
balU round, and garnifh with lemon and beet-root.
It eats very fine cold, cut into thin flicesj and gaN
nilhcd with parflcy;
Beef ^remgblonguek
TAKE about eight or ten pounds of the fat entl
of a brifket of beef, tie it up tight with packthread,
put it into a large pot of Water, and boil it fix houfs
very gently-, feafon the water with a handful of all-
fpice, fome fait, fome onions, leeks, carrots, and
turneps> take two carrots^ pafe them, cut thcrh
about half an inch long^ and with an apple-corer
cut them our, pare half a dozen middle-fized tur*
neps, and with a fcoop cut them out round as big as
a nutmeg) peel two dozen fitiall button onions, and
cut the white patt of four heads of ccllery about
half an inch long, wafh them all clean, and boil
them, but not too much \ put then) into a quart of
good brown cullis, and give them a boil up a few
minutes; take the beef up, and take out all the
bones you can, put it into a difh, and pour the fauce
over it; garnifli with carrots cut in fhapes and a few
fprigi of greens ; or the following fauce will do :
chop a handful of parfley, an onion, fix pickled cu-
tumbcrs, one walnut, and a gill of capers, put them
into a pint of brown cullis, boil them up for ten
minutes, anil put them over the meat> with the fame
garnilh.
«L Be
V
\
2^6 M A D E D 1 S M E S.
Be fure to fave the liquor the beef was bmkd id,
as that will help to make your foups good the nex
day.
Beef Olives,
CUT three (teaks off a rump of beef ds fqoate as
you can, about ten inches long and half an inch
thick, rub the yolk of an egg over them, cut three
thin dices of fat bacon as wide as the beef, and
abou: three parts as long, put it on the fteaks, rub
it over with the yolks of eggs, and put fome good
veal force-meat about a quarter of an inch thick on
the bacon, rub it over with the yolks of eggs, roll
it up tightj and tie it with packthread^ then nd> ic
over with egg, and fprinkle crumbs of bread on it;
have a large pan of beef dripping boiling hot^ put
them in and fry them of a 6ne brown, put thtm on
a fieve to drain the fat oiF, then put them into t
ftew-pan, with a quart of brown cuUis and half a
pint of freih mufhrooms, cover them clofe* and
flew them gently for one hour, Ikim the fat off, and
put in fome tribes and morels boiled and wafhed
-well, an ox-palate boiled tender and cut in pieces,
give them a tofs up, then take out the olives, undc
them, lay them in a di(h, pour the faucc over, with
fome fried force-meat balls round them, and gamilb
with lemon and beet-root.
Herrico of Beef Tails.
TAKE three beef tails, cut them into pieces about
four inches long, put them into a ftew-pan, with a
pound of fat bacon cut fmall, a pound of beef-fuct
cut in pieces, a handful of all-fpice, fix bay leavcsi
and a quart of water, cover them clofe, and ftew
them for three hours : in the mean time pare a car-
MADE DISHES. 227
h)t and cut it into dice, pare two turneps and cue
into dicc> peel ^^o dozen bu^on onions, and cue
the white part of four heads of cellery half an inch
long, wafh them clean, boil thetli till they are ten-^
der, ftrain them off, put them in a quart of brow'ti
cullis, and boil them up for five mihutes ; take oirt
the tails and put them on a fieve to drain a momertc
pr two, put them in a di(h, pour the fauce bv^
them^ and gamifh with lemon and beet-foot;
^eef CoUops.
TAKE two pounds of any tender piece of beef
vich fdme fat, cut it into thin collops about as broad
as a crown piece, pepper, fair, and flour them, chop
an onion or four fliallots fine, put two ounces of
butter into a ftew^pan, melt it, put in the collops
and onions, or (hallots, and fry them quick for five
minutes i then put in a pint of good gravy, a little
butter mixed wi^h flpt^r, a fpoonful of walnut ketch-
up, cut four pickled . cucumbers into thin fliccs^ a
walnut the fame, and a few capers, with a tea fp6on«
iful of elder vihegar, a little pepper and fait, juft
give therii a boil up, and put them into a hot difh \
garnifh with pickled cucumber^/
A Fillet of Beef .
Cut the fillet out of the infide of the furloin
ttuite to the bone^ feafon it with pepper, fait, ahd
iome grated nutmeg, roll it up tight, tie it with
packthread, rUb it over with fome yolks of egg6,
and fprinkte it over with bread-crumbs;, put it on a
(pit and road it of a fine brown ; put fome (tewed
tcUery or ftewed cucumbers in the difh, take up the
fillet, untie it, and put it over the (lewed cellery or
cucumbers 5 garnifli with horic-radifli.
aaS M A D E D I S H ES.
Neats tongue forced,
BOIL a neat's tongue till it is tender, let it ftand
tin it is cold, then flit it down the thick part, and
cut the meat out of the infide, chop it fmall, with
half a pound of beef-fuet, and as much crumbs of
.bread, beat them well in a marble mortar, chop a
little parfley, fweet herbs, and lemon-peel fine, and
put inyfeafon it wiih beaten mace^ pepper, and fait, mix
it up with the yolks of two eggs, rub the infide of
the tongue with the yolks of eggs, put in the force-
meat, clofe it together, and tie it with packthread,
fpit it, and flick it on both fides with cloves to your
fancy, road it one hour and bade it with butter;
then put it into a hot di(h, with good gravy under
it, and garnifli with lemon and beet- root, with gai-
lintine fauce in a boat.
Coix)s Vider forced.
TAKE a young cow*s udder, fait it for three or
four days, then boil it till it is tender ; let it ftand
till it is cold, and with a long (harp knife cut it at
the thick end almofl: through to the thin end, that is,
to fplit ir, but not at the top, but from fide to fide \
cut the infide out, chop it fmall, and mix it with
fome veal force-meat j rub the infide with the yolks
pf eggs* put in the force-meat, clofe it together,
flick the top over with cloves to your fancy, rub it
over with the yolk of an egg, and fprinklc bread-
crumbs over it, then put it on an iron plate and
bake it one hour and a half; then put it into a hot
di(h, with good gravy under it, and garniih with
Jcmon and beet-root.
. The tongue and udder put into a difli together
make a grand diih, with gallcntine fauce in a boat.
M A D E D I S H E S. 229
' • »
Beef Steaks rolled.
TAKE three beef ftealcs cut half an inch thick,
about ten inches long, and as fquare as you can,-
flat them with a cleaver, and make a force-meat-
thus: take a pound of lean vea!, the flcfh of a large
fowl, half a pound of lean ham, a pound of kidney-^
fuct of a loin of veal, or beef-marrow, chop them
fine altogether, and pound them well in a mortar ;
boil an ounce of truffles and morels very tender,
chop them jfine, with fome parfley and fwcet herbs,
and put in, feafon it with beaten nutmeg, pepper*
and lalt, and mix it up with the yolks of four eggs ;
rub the fleaks with the yolks of eggs, put the force-
meat on them, roll them up tight, tie them with
packthread, and flour them ; put half a pound of
butter into a ftew-pan, and fry them of a fine brown
all round 5 pour out the butter, and put in a pint*
of gravy, half a pint of red wine, four fliallots'
ehopped fine, half a pint of frtfhmufhrooms, fome*
pepper and fait, a little butter mixed with flour,
cover them clofe, and flew them one hour; then
flcim the fat off, put in a tea fpoonful of elder vine-
gar, untie the rolls, lay them in a difli, pour the
&uce over, and put fried force-meat balls round
ihera I garnifli with lemon and bect-root<
Loin of Veal in Epigram • k^
TAKE a fine loin of veal, but do not chop the
chine bones, fpit it, pa;_.er it all round, and roaft it
according to the fize ; when it is done take the pa-
per off, and make it of a fine brown ; then take ic
up, carefully raife the fkin off the back, and cut
out the lean, leaving both ends whole to hold the
loincc, and put it to the fire to keep hot i cut the
0^3 leant
9^o MADE DISHES.
lean, with the kidney and fome of the kidney*fit|
into a fi/ie mince, . put it into a (lew-pan, with a pint
of veal gravy and the gravy that run from the veal,
a little lenion-peel ihred fiqe, fome pepper and fak,
a littled grated nutmeg, a fpoQnfui of ketchup, ^
gill of cream, apd fome butter mixed with flour,
enough to thicken it; tofs it till it i$ hot, then ppt
it into the loin, draw the fkin over, and if it doc$
not quite coyer it dredge it with flour, and brown it
with a hot iron ; then carefully put it into a hot diib,
with gravy and butter under, and fome toafted
bread cut three corncrways round it i garniih with
lemon and barberries,
Leg of Veal and Bacon in Difguife.
CUT off the (hank-end of a fmall leg of veal,
lard the upper flde with bacon, and boil it with
about two pounds of flne bacon } when it is done
enough take it up, lay it in the di(h, cut the bacoa
ip flices and lay round it, fprinkle the bacon with
fome dried fage rubbed fine and pepper; have a
Ijtge quantity of fried parfley and put over it, with
York(nire green fauce in boats made thus: take two
Qr three handsful of forrel wa(hed clean, pound it
lyell in a mortar, fqueeze out the juice, and fweetct\
it with flne powdered fugar.
Bombarded VeaU
TAKE a nice Imall fillet of a cow calf^ cut out
the' bop**, and fome meat out of the miadle, and
make the foIIo>ying force meat: take half a pound
oi^ lean, veal, the veal you cut put, half a pound of
beef-fuet, half a pound of fat bacon, and thccrumb.
Q^f a penny loat leaked in cr^am, beat it well in a
marble moitar, feafon it with beaten mace, nutmeg.
MADE DISHES. 231
pepper and falc^ chop a little parfley, fweet herbs,
and lemon-ped, and put in, mix it up virich the yolks
of four eggs, then fill the hole in the middle with
this force-meat, and with a (harp knife make holes
through the fillet, fill one hole with force-mear,
another with ftewed fpinach chopped fine, and arA«
tber with the yolks of eggs the fame as for egg balls ;
trufs it as tight as you can to keep in the ftufiing^
put it into a deep dew-pan, wich a quart of grzvy^
half a pint of white wine, a bundle of fweet herbs,
and half a pint of frefli muihrooms, cover it clofe,
and ftew it tor three hours; then take up the veal,
ikim the gravy, and take out the iweet herbs ; put
in a piece of butter mixed with flour, a fweetbread
cut into pieces, fome truffles and morels, and two
ardchoke bottoms cut in four, boil it up till it is
thick and (mooth, and fquetze in the juice of a le*
mon ; have a roil of force-meat boiled, cut it into
thin ^ices, put the veal in the di(b> pour the (auce
over, lay the dices of force-meat roi^nd it, and gan-
Hifti with lemon and beet-root; This is a beautiful
dUh, for when it is cut acrofs it looks of diSerent
ODlours.
Filled of Veal with Colhps.
TAKE a fmall fillet of a cow calf, cut about half
of it into thin collops about as big as a crown piece,
'icut a dice off the top pf the udder, and cut it the
fame, duff the remainder of the fillet and roaft it ;
make the collops the fam( as white collops, which
yoYi will find in this chapter^^ lay the collops in the
difl), and the roaft in the middle y garnifh with le-
inon aqd beeCrrooi«.
0^4 Should^
232 MADE DISHES.
Shoulder of Veal a la Piedmontoife.
TAKE a (houldcr of veal, cut off the knucklfi
^nd with a fharp knife carefully raife off the ikinj
tkat it may hang at one end, then lard the meat with
bacon and fmall flips of lean ham, feafon it with pep-
per, ialc, and beaten ma(;e, parfley, fweet herbs, and
lemon-peel chopped fine, cover the (kin over again
and ikewer it on tight ; put it into a ftew-pan with
two quarts of gravy, cover it clofc, and ftew it till ic
is tender ; then take a handful of forrel, two cab-
bage lettuces (hred fmall, an onion, a little parflcfi
and a few mufhrooms chopped \ take a little of the
gravy the veal was ftewed in> and bcil them, thickcp
(hem with a little Bour and butter, raife up the {kin,
and put the herbs, &c. oyer it; put over th^
fkin ag^in, rub ic over with the yoljc of an egg, and
ftrew bread-crumbs on it, fend it to the oven and
bake it of a fine brown; then put it into a hot di(b,
with fome of the gravy it was ftewed in under ic,aii4
garnilb with lemon and beet-root.
The French method is to grate Parmazan checfp
pvcr ic before they bake it, inftead of egg and bread-
frumbs.
Veal a la Bourgoije.
CyX four flice? off a fillet of veal an inch thipirt
and lard them with bacon ; cut fome thin rafhers of
bacon, lay th^m at the bottom of a ftew-pan, an<l
pu^ in the yeal the larded fide uppermoft; lay fonic
rafhers of bacon upon them, pour in a quart of veal
broth, and ftew them gently for pnc hpur ; have a
pint of while cuUis hot, take out the veal, lay it
the lafjled fide uppermoft jp the difli, pour the cullil
gyer it, and garnilh with lemon and ^eet-ropt,
•■ ■■ m
MAD E D I S H E S. 233
Neck of Veal a la Roy ale.
TAKE the bed end of a neck of veal and bone
it, cake odp the ikin» and lard the cop with bacon %
puc a few rafliers of bacon ac the bottom of a fieW-
pan, put in the veal che larded fide uppermoft, with
a quatt of good gravy, and a bundle of fweec herbs,
cover it clofe and ftcw it gently- for two hours ; then
take out the veal, keep it hot, ftrain the gravy
through a fieve^ and (kirn the fat ofFj put about
two ounces of butter into a ftew-pan, mclr it, put
in a fpoonful of flour, ftir it till it is fmooth, then
pour in the gravy, and boil it up till it is thick.;
ieafon it with Cayan pepper and fait, fquecze in thje
juice of half a lemon, then put in the veal the
lardt*d fide downwards, and give it a boil 5 put the
veal in the difii, pour the fauce over it, and garnib
Hfitb fried fippets cut in aqy Ihape you pletif^.
Neck of Veal a la Braize.
TAKE the beft end of a neck of veal, chop off
the chine hone, raife up che flefli of the rib-ends
about two inches, chop off the rib-bones,, take off
the (kin, and lard it with bacon ; cut fome ralhers Oif
bacon and lay (hem at (he bottom of a ftew-pan,
two or three thin flices of veal, put the neck on it.
tiie larded fide uppcrmoft, with a quart of brown
gravy, a bundle of fweet herbs, fome cloves, mace,
aod allrfpice, half a pint of white wine, half a pint
of frcfli mu(hiooni9, lay fome thin flices of ve^l
over the neck, and fome raOiers of bacon on the
veal; cover it clofe, pqt it over a ftove, put hot
charcoal at the top, and braize it for two hours and
a half; then take up the veal, ftrain off the gravy
fi)rough ^ fieve, ^nd fkim off all the fat clean ; put
a little
?t34 M A D E D I S H E S,
a little butter intoa ftew-pan^ inelt it, put in a largo
fpoonfu) of ftour, and ftir it till it \$ fmooth ; then
pour in the gravy, put in a fpoonful of ketchup, and
V k is not of a fine brown, put in fome browning
to tmkc it fo^ and feafon it with Cayan pepper and
fait ; pick the frefli muflirooms from the meat, pot
ki fome truffies and morels wafbed dean, feme
feotlcd force-meat balls, artichoke bottoms, ox-pa-
lates, or fweet breads, as you fancy or can have them,
put in the neck of veal the larded fide downwards,
give it a gentle ftew for five minutes, and iqueeze
in the juice of half a lemon ; then put the veal in
the dilh the larded fide uppermoft, put the fauce
and ingredients round itj and garnilh with Icmofk
and beet-root.
Ned of Feal a la Gkize.
PREPARE the be(V end of a neck of veal the
lame as for a la braize ; put fome rafhers of bacon
at the bottom of a ftew-pen, fome thin flices of veal
over the bacon, lay the neck on them the |arded
fide oppercnofl, put in a quart of veal broth, a bun-
4le of fwcct herbs, and a little cloves and mace',
lay fome thin fliccs of veal over it, and rafliers of
l>acon over the veal, cover it clofe, and ftew ic for
two hours : in the mean time take a pint of ftron^;
veal broth, put in a fpoonful of browning, half an
punce of ifinalafs, and boil it trll the ifinglafs is dif-
iblvcd ; then ftrain it through a ficve, put it into a
ftew pan wide enough to hold the veal, boil it tiH
it is of a fine glaze, and then put in the neck of
veal the larded fi^e downwards, to take up the
glaze ; put fome forrel fauce in a dilh, put in the
jpeck oi veal the larded fide uppermoft, and gamifli
^iih fried fippets^
Fri40nd€vx
•y^
Jii ^D E DISHES. £55
Fricandeux of Veal.
CUT 9 (lice acrofs a filkn of veal about two incline
thick, and lard ic vfxih bacon 9 put three or foulp
rafhers of bacon at the bo(tonfi of a (lew-pao, putia
the veal the larded fide uppermoft, with a pint of
gravy, a bundle of fwtct herbs, and a little cloves
and mace ; lay fome rafhers of bacon over the frican-
deu3t, co^erjt clofc^ ajid ftew it gently for one hour;
then t-tke out the fricandeux, ftrain the gravy
through a fieve, (kirn off the fat, put it into a Hew-
pan^ and boil it til) it is of a ilrong glaze ; then puc
in the veal the larded fide downwards, and erive it a
boil up juft to take the glaze ;, puc fome forrel fauce
in a diO), lay the veal on the larded fide uppcrmoft'ji
^d garnifli with fried fippets.
Feal Olives.
■
CUT fix flices off a fillet of veal, as thin, long,
^nd fquare as you can, flat them with a cleaver, and
rub them oyer with the yoik of an egg \ cue iQcne
fat bacon as thin you can, nearly rhe Ir'ngch and
wdth of the vral, put it on the veal, and ru^^ it over
with egg^ put fome good veal force-meat thin over,
the bacon, and rub it with egg; then roll it up tight^
tie it with two bits of packthread, rub ^t ovjcr with
the yolks of eggs, and (pcinkle bread-crumbs over
it; have a pan of fat boiling hot, put in thi^ olives^
and fry them all tound of a fine light brown 5 thea
gut them v)n a fieye to drain the tat from ihem, put
them into a ftew pan, with a pint oi brown gravyj^
half a pint of frefh mufhrooms, a glafs of white
wine, a little butter mixed with fiour, and fonfie
pepper and fait, cover them clofe and ttew them foe
!ulf 20 hour 1^ fkio) them well, put in fome truffles
an(jl
236 M A D E . D I S H E S.
and morels boiled and waOied well, a fweetbread cut
into pieces and boiled tendePj fome force-noeat balls
boiled, the juice of half a lemon, and give them a
boil up I take out the olives^ cut the (Irings off, put
them in a difh, pour the fauce over them, and gar-
nifli with lemon and beet-root.
«
Feal Olives another Way.
CUT feme flices of veal very thin, about four
inches long and one inch and a half wide, brat them
with a cleaver, and rub fome yolk of an egg over them ;
then lay fome veal force meat very thin over ihem,
rub it over with the yolk of an egg, roll them up
tight, tie them with packthread, flour and fry them
in a pan of hot fat of a fine brown; take them our,
lay them on a fieve to drain and keep hot before
the fire ; in the mean time make a pint of brown
cullis and put in, Ibme force-meat balls boiled, fome
truffles and morels, a fweetbread boiled and cut into
pieces, fome pickled mufhrooms, and boil them up
a few minutes ; untie the olives, put them into a hot
difh, pour the fauce over them, and garnifh with
kmon and beet- root,
Feal Olives the French Way.
TAKE two pounds of lean veal, a pound of beef
marrow, two anchovies wafhed and honed, the yolks
of two hard eggs, a few frefh mulhrooms, and a
dozen oyfters bearded, all chopped very fine toge-
ther, a little thyme, marjorum, parflsy, fpinacb,
lemon-peel Hired fine, feafoned with beaten macej^
nutmeg, pepper and fair, and mix the ingredients
together with the yolks of two eggs ; take a veal
caul and lay a layer of fat bacon on it cue very thin,
then a layer of the force-meat, roll it yp in the veal.
caul,
i
M A D E D IS H E S. 2^
caul, and either roafl: or bake it an hours when it is
enough cut ic into-flices, lay -it in a hot di(h, with
good gravy or a little white culKs under it> and gar-*
biib with lemon and beet^root.
Veal Blanquets.
ROAST a piece of fillet of veal, but not too
much, cut ofT the (kin and oervous parts, and cut
it into very thin little bits ; chop fome onions very
fine, put fome butter into a (lew-pan, and fry the
onions a little crifp, then dud a little flour over
them, (hake the pan round, put in half a pint of
white gravy or veal broth, a bundle of fweet herbs,
alitUe beaten mace, pepper, and fait, and boil ic
vpi and then put in the veal ; beat up the yolks of
two eggs with a gill of cream, grate in a little nut-
meg, a little parfley chopped fine, a little lemon-
peel grated, put it in, and (lir it one way till it if
thick} take out the fweet herbs, fqueeze in a little
lemon juice, and put it into a hot di(h} garniQi with
lemon.
Veal Rolls.
CUT twelve thin (lices of veal, about four inches
long and one inch and a half wide, put fome yolk
of egg over them, and fome good veal force-meat
very thin, roll them up tight, tie them acrofs with
a firing, put them on a bird-fpit, tie them on ano-
ther, rub the yolk of an egg over, fprinkle bread-
crumbs on, roaft them half an hour, and then lay
thcminadiih; make half a, pint of brown cullis,
^nd put in a few pickled mu (brooms, fome truffles
and morels, the yolks of four hard eggs, give them
a^boil, and pour over the veal rolls i garnifh with
lemon.
Pittcc
i^S MADE DiSHiBS;
PilJ&c of Veal.
» •
TAKE the bed end of a neck of veal^ half roaft
it, cue it into fix chops, feafon it with pepper, faic^
and grated nutmeg -, take a pound of rice, put to ic
a quart of broth, fome beaten niace and fair, aod
half a pouted of butter^ ftew it gently over a flow
iirc till it is chick, but take cire it does not bunii
and beat up the yolks of fix eggs and ftir in i(;
then take a deep dilh and butter itj and when the
rice is cold lay fome at the bottom, the veal as clofe
as you can, and cover it all over with rice, wa(h it
over with the yolks of eggs, and bake it an iioor
and a half*, when done open the top, pour in a pint
of good veal gra\ y, and fend it to table hot.
Pilloc the Indian Way.
TAKE two pounds of rice, pick and waft it
Very clean, put it into a cullender to drain verydryi
{)ut a pound of butter and half a pint of water imo
a (lew-pan, put in the rice, feafon it with cloves and
mace beaten, fome graced nutmeg, pepper, and lalt|
fcover it clofe to keep in the (team, ftew it gcnllyi
and ftir it often to keep it from burning, till it is
tenders in the mean time boil two fowls and about
two pounds of bacon, as in common, or rather
imore done-, put the fowls into a di(h, cut thi
bacon in two, and lay it on each fide of the fowl^
put the rice over, and garnilh with hard eggSj and
a dozen onions fried whole and brown. This is iht
true Indian way;
MADE D .1 S M £ S. i2i
Pittoc another ffay,
TAKE a fihall leg of veal and an old cock ikin-
bed, cue therh in fmall pieces^ put them in a pot^
Vitb a quarter of an ounce of cloves and mace, a
fpoooful of whole pepper, a pound of lean bacon
cue ia bics^ fix onions, and three gallons of fofc
water; when the fcum i^ifes fkim it clean^ and put
in a fpoonful of fait, ftew it well for three or four
hours, and then ftratn it off into a wide earthea pan;
the next day take off the fat and put it into a ftew-
pan, with two pounds of rice cleaned, picked, and
waflied, fimmer it till the rice is tender and dry^
aid ftir it often for fear it (bould burn ; roaft two
fowls, put them in the difli, lay the rice all round
them, heaped as high as the fowls, and garnifli wtcil
hard eggs«
Curric of Veal.
CUT the beft end of a neck of veal into thiti
chops, cut the bones off as fliort as you can, pepper
and fait them, and fry them brown in frefli butter %
cat fi^ onions into dices and fry them brown, theit
put the veal to them, with a quart pf veal broth
and a fmall bottle of curric powder, (if you have
no curric powder put a tea fpoonful of Cayan pep-
per) a little beaten mace, and a table fpoonful of
yellow turmarick, cover it clofe, and ftcw it gently,
for one hour ; in the mean time boil a pound of
rice in a gallon of water till it is tender, colour one
third green with fpinach juice, another third yellow
with yellow turmarick, then put a row of green, a
row of white, and a row of yellow, till the dilb
is full, then garniih it with hard eggs ; put the veal
and fauoe in another dilb^ and garnifii with lemon.
i4& M A D E D I 6 H E Sf.
Porcupine of a Breafi of VeaL
TAKE a fine large breaft of veal and bone it, hf
it flat on a drefltr^ and rub it over with the yolks of
two eggs, cue feme fat bacon as thin as you can and
put over ir, a handful of parfley, a little lemon-peel
Ihred fine, the yolks of fix hard eggs chopped fmall,
and the crumb of a penny loaf foaked in cream, fea-
foned with pepper, lalt, grated nutmeg, and a little
beaten mace, roll the breaft clofc and Ikewcr it tight)
then cut fat bacon, fome boiled ham, and feme
pickled cucumbers in thin flips about two inches
Jong; lard it in rows, firft ham« then bacon, then
cucumbers, till you have larded the veal all round;
then put it into a deep earthen pan with a pint of
water, cover it clofe, and put it in an oven for two
hours ; as foon as it is done rake it out, put the veal
in a di(h and keep it hot ; ftrain liquor through a
ficvc into a (tew-pan, fl^im off the fat, put in a glafs
of white winiT, a little lemon pickle and caper liquor,
a fpoonful of ketchup, a little pepper and fait, thick-
en it with butter mixed with flour, and boil it up*»
lay the veal in a hot difli and pour the fauce over it;
have ready, a roll of force-meat made thus : get half
a pound of lean veal, half a pound of beef-fuet cut
fmall, the crumb of a penny loaf beat in a marble
mortar, put in a dozen oyfters chopped fine, fcafon
it with nutmeg, Cayan pepper and fait, mix it up
with the yolks of four eggs, lay it on a veal caul,
roll it up like a collared eel, bind it in a cloth, and
boil it one hour ; when it is done cut it into four
flices, lay one at each end, and one on each fide;
cut the fweetbread into four flices, fry them brown
with butter, and lay a flice between each dice of
force-meat. You may put muihrooms, truffles and
morels in the fauce if you think proper,
• When
MADE I^ t S H £ S^ §41
When game if out of feafoh thi3 will fenre u 4
grand bottom difh;
A Savory t)ijh of Feat
CUT fome thin fliccs off a fillet of veali had
them with the back of a knifes rub chem over with
the yolks of eggs, lay fome good veal force-nMi^C
over chem» roll them up tight, tie them with pack-
thread, rub them ovet with the yolks of tggi, and
fpiinkle bread-crumbs ovei* them ; butter a di(h and
put them in^ bake them for half an hour in a quick
Oven I take a pint of brown cuHis, put in a few
pickled muflirooms, a few truffles and morels boiled
and walhed well, and give them a boil up} fr^
about a dotfen force-meat balls, put the Veal irf the
diih, the balls round it, and pour the cullis and <nufl^
rooms over it i garai&i with lemdn. Be fiire to out
the firings off.
Areajl of Feal caHared.
tAK£ a fine brdaft of veal, and witli a (^i»f
knife take out the bones and the fkin of the flap^
eodf take care you do not cut the meat through^
and rub it over with the yolk of ain eggi mix a
handful of bread-crumbs with half a nutmeg graf-
ted, a little beaten cloves, mace, pepper and falr^
a handful of parfley, a fcW fwcec herbs, a little le->
tt)on*peei (hred finfj ^nd fpriokle over the veal 1
roll ic up tight, run li ikewer through the middle
and cut both ends even, tie it round with pack-
thread to keep it tight, put the fpit through the!
middle, wrap the caUl round, and tie it On 1 roaft
it for two hours, take the caul off about a quarter
of an hour before it is done, bafte it with butter^
and make it of a fine brown i in the mean time take
R a pint
242 M A D £ D I S H £ d.
a pint of brown cuUis, put it in a ftew-pan, mridl
h^f a pint of frefli, or a gill of pickled muflinx>in%
a tew truffles and morels, two artichoke bottoms cut
in pieces,, and ftew it a quarter of an hour ; take
up the veal, let it upright in the diih, and pour in
the fauce; have your fweetbread cut in four and
nicely broiled, with Ibme fried force-meat balls, and
put them round, garnilh the di(h with lemon and
beet-root.
Fricandillas of Veal.
TAKE two pounds of lean veal^ half a pound oF
the kidney fuet of veal chopped very fmall, and the
crumb of a twopenny French roll (baked in hot milk ;
fqueeze the milk out, put it to the veal, feafbn it
pretty high with pepper, fait, and grated -nutmeg,
make it into balls about as big as a tea-cup, rub it
over with the yolks of eggs, put half a pound of
butter into a ilew-pan, and fry them of a light
brown •, then put them on a fieve to drain a tew
minutes, put them into a ftew-pan with a quart of
veal broth, ftew them gently for three quarters of
an hour, thicken it with butter mixed with flour,
fcafon it with a little pepper and fait, , and fqueeze
in the juice of half a lemon i put them in a ho(
di(h, pour the fauce over them, and garnifli with
lemon and beet-root.
^enderoons df VeaU
TAKE the brifket part of a breafl: of veal, put
it into a fauce-pan, and cover it with water, put it
on the fire, and when the fcum rifes flcim it clean,
put in a bundle of fweet herbs, an onion tluck with
cloves, three or four blades of mace, a little fait, and
boil it till it is tender \ then take it up and cut it
acroia
M A D £ ti I is H E S. 243
ktrofs in thiti dices ; put about two ounces of butter
into a ftew-pan, melt it, and put in a fpoonful of
flour, ftir it till it is fmooth, but do not let it burn^
ftrain in about a pint of the broth> and ftir it round ;
then put in the veal, with a few frefii mufhrooms
firft ftewed, fome afparagus tops boiled tender, and
fome force-meat and egg balls; give it a tofs up,
feafon it with Cayan pepper and fait, mix the yolks
of two eggs with half a pint of cream, grate in a
little nutmeg, put it in, (hake it one way till it is
,thick and fmooth^ and fqueeze in the juice of half
a lemon put it into the difli, and garnifh with lemoa
and beec-root*
Tenderoons another Way.
PUT the briiket end of a breaft of veal into 1
fauce-pan, cover it with water, put in a bundle of
fwect herbs, fome cloves and mace, and boil it till
it is tender \ then take it odt and cut it acrofs vtxf
thin; have a pint and half of white cullisin ailew-pan^
put ih the veal^ with fome frefh muflirooms ftewed^
fome afparagus tops boiled, fome force-meat and e^
balls, and make it hot ; then put it into a difh, and
garnilh with lemon and beet-root^
Italian Collops.
CUT ibout two dozen dices off a fillet of veal
about two inches fquare^ and lard them with fmall
flips of bacon; put fome butter into a flew-pin^
make it hot, and fry them ; the unlarded fide of a
fine brown firft^ then turn them, and fry them a lit-
tle on the larded fide^ take theni out, and put them
before the fire to keep hot, pour oiit the fat^ and
put a pint of brown cullis into the pan, with fome
pickled muihroomS) truffles and morels^ a fNveet*.
R a bread
«44 MADE DISHES.
bread boiled and cut into pieces, fome fmall force*
meat balls boiledj and give them a boil up; put
the coUops into a di&i the larded (ide uppertnoft,
put the fauc^ and ingredients over them^ and garaiik
with lemon and beet-root.
Italian CoUops White.
CUT your coUops, and lard them as before^ and
throw them into boiling water for a minute; put a
little butter into a ftew*pan, melt it, and put in a
fpoonful of flour, flir it till it is fmooth, then pour
in a pint of veal broth, leafon it with nutmegi
beaten mace, pepptr and lalt, put in the collops,
with a few mufhrooms and afparagus tops boiled,
and flew them for five or fix minutes; mix the
yolks of two eggs with half a pint of cream, put it
in, fhake the pan one way till they are thick and
fmooth, and fqueeze in the juice of half a lemon;
then put them in a difh the larded fide uppermoft,
pour the fauce over them^ and garnifh with lemoa
aind beet-foot«
Scotch CoUops.
CUT your collops very thin, about as broad as a
crown piece, off a fillet of veal, and fome fat with
them, fprinkle fome fait on them, and flour them;
put into a frying-pan a piece of butter, make it hot,
put in the collops, fry them on both fides of a fine
brown, and then lay them in your difh ; have the
following ragou ready : put four ounces of butter
into a ftew-pan, melt it^ put in a large fpoonful of
flour, and ftir it till it is fmooth ; then pour in a
pint and a half of good gravy, ftir it till it boils
up, put in a gill of white wine, fome frtfh or
pickled mu(hrooms^ truflies and nwrcia vafhed^
clean.
1
MADE DISHES. ^145
dean, a fweecbread blanched and cut in pieces^
artichoke bottoms cut in pieces, fomc force-meat
balls boiled, (lew them for half an hour, and fqueeze
in the juice of half a lemon ; then put it over tht
collops, and garnifh with fmall rafhers of bacon
toaftcd and lemon. You may cut and fry the col-
lops, pbt in a pint of brown cullis, a few pickled
mafhrooms, fome truffles and morels^ a fweetbread^
or ox-palates boiled tender, and force-meat balls
boiled; give them a boil up for a minute, put them
in a di(b, and garniOi wicb rafliers of bacon and lc«
men,
JFiite Collops.
CUT them the fame as for fcotch collops, put
them into a (lew-pan, and pour fome boiling water
over them, (lir them about, and (train them o(F^
put a little butter into a (lew-pan, melt it, put a
ipoonful of flour in, and (lir it till it is fmooth }
then pour in a pint of veal broth, feafon it with a
little beaten mace, pepper and fait, put in the coU
lops, with a bundle of fweet herbs, a fweetbread
boiled and cut in pieces, fome fre(h mu(hrooms
(tewed firft, or pickled ones wa(hed in warm water9
a few force-meat balls boiled, and dew them about
five or fix minutes ; mix the yolks of two eggs with
half a pint of cream, grate a little nutmeg in, put
it into the pan, and keep (haking it one way till it
is thick and fmooth ; take out the fweet herbs,
fqueeze in the juice of half a lemon, put it into 4
hot di(b, and garni(h with lemon and beet^root^
Scotch Collops a la Fran^oif^^
CUT large collops off a leg of veal, lard them
with thin dips of bacon, put them in a pan^ pour
R 3 half
>46
MADE DISHES.
half a pint of mild ale boiling over theoi, and kt
thend lay till the blood is out •, then take out the
collops, fprinkle them over with parflcy, fweet herbs,
and lemon-pet ] flired fine, flour them^ and fry tbem
brown in frefli butfer i taHc them out and put them
into a difh ; put the ale into the ftew-pan, with a
little anchovy Uquor, a glafs of white wine, a litde
Cayan pepper^ and boil it up \ beat up the yolks of
two eggs and ftir in^ with a little butter, (halcp alto-
gether till it is thick^ pour it over the collops, aiki
garnilh with rafhers of bacon toafted and lemon.
Calf's Head Surprife.
TAKE a calf ^s head with the (kin on, fcald it d)C
fanne as for mock turtle, and with a (harp knife raife
up the (kin, with as much meat from the bones as
you can, fo as it may appear like a whole head
when ftuffed $ then make a force meat thus; take a
pound of lean veal, a pound of fat bacon fcraped,
a pound of beef-fuet, the crumb of a two-penny
loaf rubbed through a cullender^ beat it all well in
a mortar, with fome fweet herbs, parley, and
lemon-peel Ihred fine, fome cloves, mace, and nut-
meg beat fine, with Cayan pepper and fait, enough
to feafon it, beat up the yolks of four eggs, and mix
altogether; (luff the head with the force-meat and
fkewer it tight at both ends, then put it into a pot
or deep pan, with two quarts of water, a pint of
vhire wine, a blade or two of mace, a bundle of
fweet herbs, an anchovy, two fpoonsful of walnut
and mufhroom ketchup, the fame of lemon pickle,
fome pepper and (ait, lay a coarfe pafte over it to
keep in the deam, and bake it two hours and a half
in a (harp oven ; when you take it out, put the head
in a deep foup-di(h, (kim o(F the fat from the gravy,
ilrain it through a fieve into a (lew-pan, thicken it
with
'
MADE DISHES. 147
with butter mixed with flour, and boil it up For a
few minutes ; mix the yolks of four eg^s with half
a pint of cream put in, ftir it one, way till it is thick
and fmooth, then pour it over the head, and gar*
Btih with force-me^t balls boiled, fome truffles
boiled^ barberries and. pickled mufliroonis.
■
Ham a la Braize.
CUT off the knuckle and foak it as for boiling,
lialf boil it and take off" the (kin ; put fome ralhera
of fat bacon at the bottom of a long deep ftew^pan^
with flices of beef over it, feafon it with beaten
cloves and mace, iweet herbs and parfley chopped
fine \ lay the ham in with the fat fide uppermoft,
and cut in fix onions, a parfnep, and two carrots
fliced, with fome chives and parfley, lay them on
both the fides, hut (Ktt ^t top, cover the ham with
flices of lean beef, and fat bacon over the beef,
then ibme roots fliced over all, cover it clo^e^ and
flop it with paftej put it over a gentk fire, and
ibme fire at the top, and let it braise for eight hours ;
then carefully take it out, rub it over with the yolk
of an egg, fprinkle bread-crumbs over, and brown
it with a hot falamander ; when cold, put it on a
clean napkin, and gaFoifli wkh parfley^
If it is to be eat hot, make the following ragout
take a pint and a half of good brown cullis, ftrain
the gravy that comes from the ham into the fl:ew«
pan, fkim off the fat and put it in ; cut a veal fweet*
bread into pieces, fome cocks-combs, trufiles and
morels, pickled or frefli muflirooms, and the yolks
of fix hard eggs, boil it up for ten minutes^ put it
in the di.fl), and put the hanqi on the top ^ garnUH
with lemoa and barberries.
R 4i SbouUcK
S48 MADE » IS H IE 5,
$boulder cf Mutton in Epigram*
TAKE a (boulder of mutton and roaft it otarif
pno«igh, then carefully take off the ikin as thick a«
^ crown piece and the fhankrbone at the end^ ^ut
the meat off the blade bone^ pepper, fait, and broil
it i feafon the f]kin and Ibank-bone with pepper and
fait, fpme fwcet htrbs and parfley ftired fine, fprinkle
fbmfe bread-crumbs on it, and broil it of a fine
brown % in the mean time cut up the meatj and halh
it in the fame manner as direded in the receipt for
halhed mutton*^ only put the gravy in that run from
it ; put the blade bone in the diil^, (he haOi clofe
round it, then put the fkiti oyer all, and garnifli
with green pickles.
Shoulder of Mutton Surf rife.
Cut the (hank off a Ihoulder of mutlon and
Jialf boil it, then put it into a ftew-pan, v^ith two
quarts of good gravy, half a pound of rice, a tea
fpoonful of mumroom powder, if you hav^ it, 2^
little beateo mace, fome pepper and fait, and ftew
k one hour, or rUl the ric^ is done ; th^n take up
fhe mutton and keep it hot, put to the rice a pieCQ
pf butter mixed with flour, and (hake it about}
pui in half a pint of good cream, ihake it ^cU for
five or fix minuus, lay the mutton in the difli, an4
put rhe f^ucc and rice over it; garni(h with greei)
pickles or barberriesi and fend it to table hot.
Leg of Mutton a la Royafe.
TAKt a leg oi mutton, cut ofF all |he fat, (kifl,
fid (hank-bone, lard it with bacon ail over, aqd
-ufon it with pepper and falt^ take a round piece of
• ' beef,
MADE DISHES. 249
beef, or fillec of veaU of about four pounds, and
lard ic ; have a pan of hogs lard boiling her, flour
your meat, and give it a nice brown colour in the
lard ; then take the meat out, and lay it on a fieve
10 drain a few minutes^ put ic into a deep ftcw-pan,
with a bundle of fweec herbs, fome parfley^ an onion
ftuck with cloves, two or three blades of mace, a
little whole pepper, and three quarts of gravy^ co-
yer it clofe, and let it (lew gently for two hours ;. in
the mean time make a pint and a half of brown
cttllis, put in fome mufhrooms, truffles and morels,
a fweetbread cut in pieces, fome atparagus tops
bailed, two fpoonsful of ketchup^ a gill of red
viae, and ftew it for ten minutes; then lay the
mutton in the middle of a difti, cue the beef or
veal into dices, make a rim round the mutton with
the dices, pour the ragou orer, and garniih with le«
mon and beet*root.
Leg of Mutton a la Ho&t GoUt.
IN cold weather hang a leg of mutton in an airf
place for a fortnight, cut off the diank, (luff k all
over with cloves of garlicky roaft it, bade it with
red wine, and fprinkle pepper and fait on ic ; while
it is roafting boil a gill of gravy, as much red wine,
with fix fhallots chopped fine together, pur it in the
dilh, and put the leg on it-, garniih with horfe*
^boulder of Mutton wit 6 a Ragou of ^tirneps.
TAKE a (boulder of mutton, cut off the flsank,
^ndtake out the blade-bone as neat as poflible, and
in the place put a ragou made as follows : take one
or two fweetbreads cut in piecesi a dozen cock*
(Qfttbs^ ha|f |n ounce pf truffles and morels^ fome
frclh
f 5<2 M A D E D I S H E S. -
frefii muibrooms, a litcte beaten mace, pepper z/&i
fair, ftew all thefe in a little good gravy, and thickcD
it with butter mis^d with dour, or the yolks of two
eggs, which you pleafe, and let it be cold before
you put it in ; then fill up the place where you took
the bone ^rom, jufl: in the fortn it was before, and
lew it up tight ; take a large deep ftew-pan, lay at
the botton) thin flices of bacon, then dices of veal,
a bundle of parfley and fweet kerbs, fome whole
pepper, two or three blades of n>ace, fix cloves, a
large onion, and juft cover the meat with gravy,
cover it clofe and (lew it gently for two hours ; pare
eight or ten turneps, and cut them into what different
fiiapcs you pleafe, boil them in water fufficient to cover
them, drain them off in a fieve, and put them ovei»
the water to keep hot ; then take up the mutton^
drain it from the fat, and keep it hot and covered >
ftrain the grayy it wa^ ft^wed^n and (kim oflF all the
fat clean, put it into a ftew-pan, ftafon it with pep-
per and fait, put in a glafs of white wine, two fpoops^
rul of ketchup, thicken it with butter mixed with
<flour, and boil it up till it is thick and fmooth i
then put in the turneps, give them a tofs or two^
pour the fauce ov^r (he meat^ and garnifh with
barberries,
^ojluff a Leg or Skoulder of Mutton^
TAKE fome bread-crumbs, half a pound of beef-*
fuet, the yolks of four hard eggs, three ancliovies
bpoedf &nd twelve oyftecs, all chopped fmall, a lit-
tle parfley and fwcet-hcrbs ihred fine, feafon it with
nutmeg, pepper and fait, work it aH up with the
yolks of t^o raw eggs like a pafte, cut a hote in the
thick pare of the mutton, or where you pleafe> put
in the fluffing and roaft it; for fauce, take a gill of
the oyfter liquor, aa mycb Qlaret, a little anchovy
liquor^
MADE D I $ H E $• 251
Jiquor, a little nutmeg, an onion, and a dozeh oy^
ft€n 9 ftew thefe together for ten minutes, take out
the onion, pour the fauce under the mutton^ Knd
parniQi wi(h horfe-raclin^.
Oxford jfobn.
KEEP a leg of mutton till it is dale, cut it inta
lu thin coilops as you can, but firft cut off the fac
and finews, feafon them with pepper and lalt, a little
beaten mace, and ftrew among them a little thyme»
and three or four (ballots (bred fine ; put about a
quarter of a pound of butter into a (lew-pan and
make it hot, put in your coilops, keep them (tirring
with 4 wooden fpoon till they are three parts done^
and then add a pint of gravy, a little juice of lemon,
thicken it i^ith butter mixed , with flour, let them
(immer four or five npunutes, and they will be enough i
l)ut take care you do not let them boil, nor havo
them ready before you want them, as they will get
hard ; fry fome bread fippets and put roqnd ^nd ovpr
them, and fend (heqi up ho(.
■
Mutton the Turkijh Way^ -
TAKE a leg or neck of mutton and cut it intQ
thin Qices, then wa(h it in vinegar, put it into a pot
that has a clofe cover to it, put in to a leg three
quarts of water, a quarter of a pound of rice, a litild
whole pepper, and three or four onions ; to a neck,
two quarts of water, three ounces of rice, a Httle
whole pepper, and onions ; cover it clofe, (lew it
gently, and allow a quarter of ah hoqr for every pound
of meat; fkim it frequently, and when done take
put the onions, fea^fon ic with fait to your palate, puc
in a quarter of pound of butter, (lir it well round,
«nd (ake ^ ar^ the rice does not burn to the bottom i
252 MADE DISHES.
put the meat in the difh, and pour the rice and
gravy over it. You niay put in a little mace and a
bundle of fweet herbs if you think proper.
A Bafque of Mutton.
GET a caul of veal and lay it in a coppA* dilh
about the fize of a fmall punch bowl^ take a leg of
muLton that has been kept a week, cut off the lean;
and chop it very fmall> with half its weight in beef
marrow, the crumb of a penny loaf, the yolks of
four eggs, two anchovies boned and waflied, half a
pint of red wine, the rind of half a lemon grated,
and a little pepper and fait $ mix it up like faufage
meat, lay it in your caul in the infide of the difh,
dofe up the caul, and bake it for one hour and a
half in a quick oven ; when it comes out turn your
di(b upfide down, and turn the whole out into ano-
ther difli, pour fome good gravy over it, garnifh
with pickles, and fend venifon fauce in a boat.
T*o collar a Breaft of Mutton.
TAKE .a large breaft of mutton, and with a (harp
knife take off the fkin, cut all the bones out, and
grate fome nutmeg over the infide ; chop fome par-^
ftey, fweet herbs, and a little lemon peel very fine,
fome crumbs of bread mixed together, with a little
beaten mace, pepper and fait, rub the infide with the
yolk of an egg, Iprinkle the herbs and bread-crumbs
over, and roll ic up tight*, run a (kewer through to
hold Vt together, tie it round with packthread, cut
the ends even to make it ftand upright in the difh,
fptt it, and put ft down to road *, put half a pint of
jt^ wine in the pan, and bafte it till the wine is
ibaked up, then bade it with butter to make it of a
6pc fro(h } (on;: hour svt a good fire will 4p it) when
it
MADE DISHES. 253
it is done take it up» untie it, take out the fkewer,
' fet it upright in a di(h, with a little good gravy in
the difh % garnith with green pickles, and fend ve-
niibn fauces in boats.
If 70U ^o not approve of red wine, you may put
a quart of ihilks and a quarter of a pound of butter
in the pan and bade it with.
Mutton Kebobbed.
TAKE a loin of mutton, cut out all the infide
fat and the ikin off the back, cut it in 6ve or Gz
pieces, and rub them all over with the yolk of an
^ggs have fome bread-crumbs, fwect herbs, parflcy,
and lemon-peel Ihred fine, a little beaten mace, pep-
per and fait, mixed together, fprinkle the mutton
all overj put it on a fmall fpir, bade it with butter,
and fprinkle it with the crumbs and herbs fcveral
times while it is rpafting ; make it of a fine brown^
then put it in a hot difh, with fome good gravy un-
der it I garoifh with horfe-radifb, and poveroy fauce
in a boat.
Neck of Mutton called the Hajly Difh.
TAKE a large filver or pewter di(h, made like a
de^p foup-difb, with an edge about an inch deep ia
the infide, on which the lid fixes (with a handle ac
top) fo faft, that you may lift it up by that handle
without letting it fall i this difli is called a necro*
mtncer. Take a neck of mutton about fix pounds,
^ake off the fkin, cut it into chops, but not too
thick, cut a French roll and a large onion into thin
fliccs, pare^ and flice three or four turneps, lay a row
of mutton in the difh, on that a row of roll, then
tiirneps, then onion, a little fait, then the meat, and
& Oft till all is \xi% put in a bundle of fweec herbs
; and
i54 M A\D E D I S H E Sf.
and a blade or two of mace i have a tea-kettte of
boiling water, fill the di(h, cover it clofe, and hang
the di(h on the back of two chairs by the rim ; havt
ready three Iheets of brown paper, tear each flicct
into five pieces, draw them through your hand, light
eoe piece and hold it under the bottom of your difli^
moving the paper about as faft as it burns^ proceed
thus tiU all the paper is burnt, and your meat will
be enough, (fifteen minutes juft does it) and fend it
to table hot in the difli.
This difli was firfLcontrived by the late Mr. Rich,
and is now much admired by the nobility and
gentry*.
Mutton a ta BJaize.
CUT fix or eight chops very thin and cut off the
ikin; get a double block-tin or filver pan^ made
with a cover to fix on clofe, lay your chops in, chop
fomc parfley> lemon- pcel^ and a few fweet herbs fioe^
and fprinkle over them, with half a dozen fhallocs
or onions chopped very fine, feafoned pretty high
with Cay an pepper and fair, put in a little gravy^
put the cover on clofe, and ftew them very gently
for ten or twelve minutes over a clear fire ; (or you
may ftew them with paper, as direfted in the abo?e
receipt) fend them to table hot with the cover on«
Mutton Chops in Difguiji^
CUT as maAy chops as you want, but not too
thick, rub them with pepper, fait, grated nutmeg,
and chopped parfley ; roll each chop in half a iheet
of white paper well buttered in the infide, and
rolled at each end clofe ; have a pan of hogs lard or
beef dripping boiling hot, put in the chops, fiy
them quick and .of a fine brown ^ then take them
out
M A D E D 1 S H E S. isi
Odt, and lay chccn on a fieve to drain the fat front
them before the fire ; fry a handful of parfley crifp,
lay the chops in a hot dilh, put the parfley oVer and
round them, With poveroy fauce in a boat. Yoa
taiuft be careful you do not break the paper, as tbac
will fpoil them.
Hefrico of Mutton^,
TAKE the beft end of a neck or loin of mutton*
cut off the ikin, and cut ic into thick chops^ pepper,
ialr, and flour them ; fry them on both fides of a
light brown in a little butter, put them on a (ieve
to drain, then put them into a (lew-pan, with a
bundle of fweet herbs, half a pint of white wine«
and as much gravy as will cover them, cover them
clofe and ftew them gently for one hour; then take
out the chops^ drain the gravy through a fieve, and
Ikim ofT the fat ; put fome butter into a ftew-pan,
melt it, put in a fpoonful of flour, and (tir it till ic
is fmooth, then pour the gravy in> and keep it (lir«
ring all the time ; in the mean time pare two carrots
and fix turneps, cut them into dice, or what fhape
you fancy, peel two dozen button onions, and cue
the white part of two heads of celtery about half an
inch long, waih them all well^ and boil them till
they are tender; then drain them in a fieve, and put
them into the gravy, put in the chops, feafon ic with
pepper and (alt, and give them a ftew for fifteen
minutes i take out the chops with a fork, lay them
in the di(h, put the roots and fauce over them, and
garnifli with beet-root«
Mutton the French Way.
TAKE the two chumps off the loins together,
cut off the rump with a (harp knife, begin at thi:
broad
256
MADE DISHES.
broad end and carefully raife up the ikin to tht
rump-end, but mind you do not cut the ikin through}
then take a little lean ham or bacon, chop it very
fine, a few truffles, parfley, fwect herbs, and a little
lemon-peel Ihred fine, a little cloves, mace, and half
a nutmeg, beat fine a little pepper and f^lt, mix all
thefc together and ftrew over the meat where you
took the ikin from; then lay on the fkin again,
faden it tight with (kewers, and put a (hect of white
paper well buttered over it, put it ori a fpit and roaft
it two hours; then take off the paper, bade the
meat with a little butter, ftrew it all over with bread*
crumbs, and when it is of a fine brown take it up
and put it into a hot difh ; for fauce, chop^ fix (bal-
lots fine, put them into a fauce- pan, with a fpoonful
of vinegar and two fpoonsful ot white wine, boil it
a minute or two, put it into the diih, and garnilh
with horle-radifh.
Another French Way^ called St, Menehout.
TAKE the chumps ofiT the loins together, cut off
the rump, and take o£r the (kin, lard it in rows with
fmall flips of fat bacon, feafon it with beaten cloves,
mace, nutmeg, pepper and fait, fome fweet herbs,
parflev, and young nonions chopped fine; fake a
large ftcw-pan big enough to hold it, lay layers of
bacoa at the bottom^ and thin flicesof lean beef over
the bacon, lay in the mutton the larded fide upper*
moft; put in a pint of white wine, a pint of gravy^
two or three bay leaves, a few (ballots, and lay layers
of bacon and beef over it, cover it dole, put fire
over and under it, and ftew it for two hours •, when
it is done take it Qut» rub it over with the yolk of an
egg, and ftrew bread-crumbs over it, put it in an
oven Or before the fire to brown •, ft rain the gravy
k was ftewed ia <hr9Ugh a fieve^ 0cim off the fat»
put
M A D E D 1 S H E S. ±s7
put it into a fauce-pan, and boll it up; put it into
the dilh, put on the mutton, and lend it up hou
Loin of Muttotik forced.
TAKE the bones out of a loin of mutton, and
make a iluffing with the crumb of a penny loaf, half
a pound of beef- fuet chopped fine, fwect herbs, par-
iley, and lemon-peel fhred fine, fome grated nutmeg,
pepper and fait, mix it up with the yolks of two
eggs, and put it in where the bones came from, fcW
.it up, raifc up the (kin, Ikewer it on, Ipit and roaft
it; when it is nearly done take off the (kin, give ic
a fine brown, di(h it up, with good gravy under it,
and garnifh with horfe«radi(h.
Breqft of Mutton grilled.
Half bolI a brea(t of mutton, fcore it, feafon it
with pepper and fait, rub it over with the yolk of
an egg, and fprinkle it with bread crumbs, fweet
herbs chopped and mixed* put it over a clear fire
and broil ic gently of a fine browa, or put it in a
Dutch oven before the fire; chop a little parflty,
onion, four pickled cucumbers, and half a gill of
capers, boil them five minutes in half a pint of gravy
thickened with butter mixed with fiour, lay the mut«
ton in the difh, and pour the fauce over it.
Mutton Rumps a la Braize.
TAKE fix mutton rumps and boil them fifteen
minutes in water, take them out, cut them in cwo^
and put them into a (lew-pan, wich half a pint of
gravy, a gill of white wine, an onion ftuck with
cloves, a bundle of fweet herbs, a little Cay.an pep*
pepper and fair, cover them clofe, and ftcw them
S till
r
258 MADE DISHES.
till they are tender ; take them, the fwect herbs, and
onion out, Ikim ofF the fat, and boil the gravy till it b
clear-, then pin in the rumps, with a fpoontul of brown-
ing, fqueeze in the juice of half a lea)on, give them a
,boil up, and garni(h with beet-root.
For variety, you may leave the rumps whole; fidh
fix kidnies, and lard them on one (ide, drefs them io
the fame manner as the rumps, but do not boil them;
put the rumps in the middle of the difti, and the
kidnies round them. The kidnies make a pretty
fide-dlfh of themfclves, if dreflcd as the rumps.
Mutton Rumps with Rice.
TAKE fix mutton rumps, put them into a ftcw-
, pan, with a quart of mutton gravy or broth, ftcw
them^ for half an hoi^r, and then take them out and
let them f^and to cool ; boil half a pound of rice in
two quarts of water for ten minutes, drain it off,
ikim the fat ofF the gravy, put the rice in, and ftew
it gently till it is thick, but take care it does not
burn ; fcafon >t with a little beaten mace, pepper and
fall ; rub the rumps over with the yolks of eggs, and
fprinkle bread-crumbs over them ; have a pan of hi
boiling hot, and fry them of a fine brown \ put ^
them on a fieve to drain the fat from them, lay the
rice in the di(h, the rumps in what form you pleafe
over it, and garnifh with hard boiled eggs cut m
two.
Lamb's Head.
TAKE a lamb's head and pluck, cot out the eyes
and gall, cut the nut ofi^ the liver and heart, take
out the brains, wa(b the head and the reft of the
pluck very clean, and boil it twenty minutes in wa-
ter^ then take out the liver and lights,, and mince it
MADE DJ S a^E S. ±59
1a the fame manner as .veal, put it into a fteW-pail
Vfith the Hquor it was boiled in^ enough to moiften
it, with a little lemon-peel Ihred fine, a fpoonful of
ketchups a little butter mixed with, flour, pepper and
fait, and give it a boil up ; take the head up and
notch it acto&, rub it over with the yolk of an egg^
grate fome nutmeg over it, and fprinkle it with
bi'ead- crumbs, put it on a clear Hre and broil it of a
light brown \ cut the heart and the nut of the liver
in Qices, the brains in four^ pepper, fait, and flour
them, fry them of a light brown in butted put the
mince in the diflis lay the head over it, and put the
fry round for garniOi.
1^0 force a Leg of LamL
TAKE a leg of lamb^ and with a (harp .knife
carefully take out all the meat^ leaving the fkin and
fat whole on the bones, and make the lean into a
force-meat thus : to two pounds of the meat pick
and chop one pound of beef^-fuet, put the lean and
fuet into a marble mortar, with four large (poonsfuL
of crumbs of bread, beat them well together^ and
ftafon it with Rx blades of mace, ten or twelve
doves, and half a nutmeg beat fine, a little lemon-
peel, parfley, and thyme (hred fine, a little pepper
and fait, mix it all up with the yolks of four raw
^ggs> put it into the fkin again in the fame ihape that
it was before the meat was cut outi few it Upi put it
on a fmall fpit, roafl it, and bafte it with butter i
cut the loin into chops, and fry it as direded in the
chapter for frying, lay the leg in the dilh, the chops
round, with good gravy under it« and garnifh with
Sprigs of cauliflowers boiled tender4
(
# S- ft> . - - Lami
26o MADE DISHES.
Lamb Cutlets with Fin Sauce.
CUT a neck, loin, or leg of lamb into cutlets,
rub them over with the yolks of eggs, fprinklc them
with bread-crumbs^ parfley, fweet herbs, and lemon-
peel (hred Bnc, pepper, fait, and grated nutmeg,
mixed together $ broil them over a clear fire of i
nice brown, put them in a hot di(h> and pour fin
fauce over them, made as direAed in the chapter for
fauces ; garni (h with crifped parfley;
Lamb Chops in Cajorole.
CUT a loin of lamb in chops, feafon them with
beaten cloves, mace, pepper and fait, rub them over
vrith the yolk of an egg, and fprinkle bread-crumbs
on them ; have a pan of beef-dripping boiling hot,
fry them of a fine brown, lay them on a Ccveto
drain, fry a large handful of parfley crifp, lay the
chops cldfe round in a difli, and leave a hole in the
middle to pour in the following fauce : chop feme
parfley, fweet herbs, a little lemon-peel, and two
fliallots very fine, flew it five minutes in fome good
thick gravy, and garnifli with fried parfley.
Lamb Chops larded. '
TAKE the befl: end of a neck of lamb^ cut it
into chops, and lard one fide of them, feafon them
with beaten cloves, mace, nutmeg, pepper, and fait,
put^hem into a (lew-pan the larded fide uppermofti
put in half a pint of gravy, a gill of white wine, an
onion, and a bundle of fweet herbs, cover them
clofe and flew them gently for half an hour; then
take out the chops, fkim the fat off clean, take out
the onion and herbs, thicken the gravy with a little
butter
■^^
MAD E DISHES. 261
better mixed with flour, put in a little browning, a
fpoonful of ketchup, and one of lemon pickle, a
few pickled mufhrooms, Xfuffles itid morels, and
boil it up i then put the chops in the larded fide
downwards, give them a boil tor a minute or two,
lay the chops in the difh the larded fide uppermofti
pour the fauce over them, and garnilh with greea
pickles or barberries.
You may ftew the chops without larding if you
think proper.
Shoulder of Lamb a la Salpicon.
TAKE a ihoulder of lamb, and take the bonea
out on the under fide, but leave in the (hank-end,
ftuff it with veal force-meat where the bones came
out of, and feafon it with mace, pepper, and fait ;
put fome rafliers of bacon at the bottom of a ftew-
pan, pur in the lamb, with bacon over it, a pint of
veal broth, and a bundle of fweet herbs, cover it
dole, and (lew it gently for three quarters of an
hour*, then take it out and lay it in a di(h; have
ready the foUawing fauce : take a pint of brown
cullis, cut a fweetbread into dice, a few pickled
mulhrooms, and afparagus tops boiled, boil it up
a few minutes, pour the fauce in the difb^ and gar«
ni(h with lemon and beet-root«
Breads of Lamb a la Paltrine^
GET two fmalf breafts of Iamb and cut thenn
neatly, lay fome rafhers of bacon at the bottom of
a ftew-pan, put in the lamb, with a bundle of fweet
herbs, an onion ftuck with cloves, and cover them
with bacon, put in a pint of broth, cover them, and
fbew them till they arc tender; in the mean time
(nake a fauce thus ; chop a few muflxrooms, three or
S 3 four
/
26a MADE DISHES,
four (hallots, and a little parfley very fipc, put it
into a (lew-pan, with a pint of ftrong veal giravy^
feafon it with pepper, fait, and a little beaten niace^
Jet it fimmer for ten minutes, and thicken it with
butter mixed with fk)ur ; lay the two breafts in the
diih briiket fide outwards, and popr the fauce over
(hem I ^arniih with green pickles.
»
Ned of Lamh a la Glaize.
TAKE a neck of lamb, cut off the fcrag, and lard
it with bacon in rrows as neat a£i you can ; put fome
dices of bacon at the bottom of a ftew-pan, and
flices of veal over it, lay on the lamb the Jarded fido
uppermoft, put in a quart of veal broth, a bundle
of fweet herbs, fome cloves and mace, lay veal and
bacon over, the fame as under it, cover it dole, and
Hew it one hour ; in the mean time make a glaze the
fame as for a neck of veal ; take the lamb out, put
it in the glaze, the larded fide downwards, for two
or three rninutes, put forrel lau.ce in the diQi,.lay
the lamb on the larded fide uppermofl:, and garnifh
with fried fippcts. * .
You may drefs a breaft the fame way, only yoq
peed not lard it.
Rth of Lamb en Gerdinere.
V
TAKE a rib of lamb,, lay it the upper fide
downwards in a ilew*pan, put in a iquart ot brown
gravy, a bundle of fweet herbs, cover them clofi-^
and ftew ihcm gently for three quarters of an hour;,
then take out the lamb, cover it over to keep hot,
take the fweet herbs out of the gravy, and <kim the
fat off, put in a little butter mixed with flour, a
gill of white wine, a little pepper and fait, and give
it a boil up s put in. Ibme parUey, picl^led cucum-
bers^
M A D E D I 9 H E S. 263
berfi^ and capers chopped fine, and boil them a fevir
minutes; cut feme pickled cucumben, walnuts, or
any other pickles you have, lay them all round the
ribs in what form you pleafe, pour the fauce under
them, and fpread in the middle of the Iamb as much
of the parfley, &c. as you can ; fend ic to table hot»
and garoi(h with pickled French beans or famphire.
Lambs Ears in Bejhemel.
TAKE fix lambs ears, fcald the wool off, and
waQi them clean, ftufF the infide with good veal
force-nneat, put them into a ftevv pan, with a pint of
veal broth, a bundle of fweet herbs, a little cloves
and mace, flew them till they are tender, and then
cake thtm out; in the mean time make a pint of
beihemel, as diredled in the beginning of this chap-
ttr, put them in it, with a few frefh muflirooms
dewed, a dozen afparagus tops and a few fmall force*
meat and egg balls boiled > give them a boil up for
a minute, put the ears in the d?lh, pour the fauce
over them, and garniih with lemon and becc-root«
Calves Ears in B^JhemeL
TAKE four calves ears, fcald the hair ofF^ walh
ehem very clean, and (lufF the infide with good veal
force-meat, put them into a ftew-pan, with a quart
of veal broth, a bundle of fv^'eet herbs, a little cloves
and mace, cover them clofe, and (lew tht^ till they
are tender ; take them out, put them in a pint of
befliemel, with a few fre(h mulhrooms ftewed* or
pickled ones wafhed in warm water, a few truffles
and morels borled tendef and wafhed well^ a dozen
force-meat and egg balls boiled, and give them a
boil for a minute j put the ears in thf difhi two in
S 4 the
Si
I
264 MADE DISHES-
the m'uMle and tqc at each end, put the faucc over
thenit and garnifh with leoion and beet root.
' Barbicued Pig.
TAKE a fat pig of ten weeks old, fcald it, and
cue it open, lo that it will lay fiat in the diib, and
the ikin on the back remam whole, and lay it in t
deep di(h ; put a pint of Madeira wine and half a
pint of vinegar into a lauce-pan, with a bundle of
fwtret herbs, fome cloves, mace, all-fpice, and onion,
three or four fliallots, pepper and fair, fome bay and
fage leaves, give it a boil for a minute, and pour it
over the pig; turn it often, and with a fpoon lade
the liquor on it, let it lay all night, and the next
niorning wipe it dry with a cloth •, have a large grid-
iron over a very clear fire, put it on, broil it very
gradually of a fine brown on both fides, and as^k
broils fcafon it very high with Cayan pepper and fait.
You may put three or four Ikewcrs through the in-
fide, put it on a fpit, and roaft ir, and as it roalts
fprinkle it with Cayan pepper and lalt, bafte it with
the liquor it was laid all night in and a little butter^
or you may put it into a deep di(h, the belly down*
lyarcis, feafon it high as before, puc it into the oven,
9nd bake it till it is of a fine biown; two hours will
be fufficieni, but .you muft bafte it now and then
with the liquor and butter, as direded for roaftingj
when it is done, have a large di(h very hot and lay
it in, with the following faucc under it 2 put a piece
of butter into a ftew-pan, melt ir, put in a fpoon-
ful of -flour, and ftir it till it is fmooth -, put in half
^ pint of good gravy, a pint of Madeira wine, a
do^en fage leaves chopped fine, feafon it with Cayan
pepper dnd fult pretty high, and flew it for a quarter
of ^n hour; if?h?n it is $aked take the liquor from
< UQdct
MADE DISHES. 265
undcrir, ftrtiio it rihrough a ficve, blow ofF the fat,
and put it into the fauce ; garnilh with barberries.
A Pig the French Way.
TAKE a Toafting pig that is made ready for the
fpit, and make the following Huffing: take the
crumb of a penny loafj half a pound of beef iuec
chopped fine, fix fage leaves, fome parfley, and le-
mon-peel (hred fine> fome pepper and fi^lt, mix it all
up with the yolks of two eggs, put it into the bellf
of the pig, few it up, and roaft it till it is nearly
done ; cut it off the fpir, divide it into about twenty
pieces, take out the ftuffing, and put the pig into a
ftew-pan, with a half a pint of white wine^ a pint and a
half of good gravy, and two onions chopped fmally
leaien it with grated nutmeg, Cayan .pepper and (alt,
z little thyme and lemon«peel chopped fine, cover ic
clofe, and ftew it gently for one hour ; then put in a
piece of butter roHed in Hour, a fpoonful of anchovy
liquor, and one of vinegar or mulhroom pickle, cut
the (luffing in fquare prcqes and put in, and (lew it
fifteen minutes longer ; lay it in your difli, pour the
fauce over it^ and garnifh with a Seville orange cue
in Qices.
A Pig au Pere Douillet.
TAKE a roafting p]^> fcald it, and wa(h it clean,
cut ofF the head, and cut it into quarters the fame
as lamb, lard them with bacon, and feafon them
with beaten cloves, mace, nutmeg, pepper, and fait;
lay a layer of fat bacon at the bottom of a deep {iew«
pan, l^y the head in the middle, and the qparters
round it, put ill a few bay leaves, an onion diced,
one^Iemon cut in two, a carrot and parfnep diced,
fome parOcy 4nd gives, cover the pig over with bacon,
and
266 M A D E D I S H E S.
and put in a quart of veal broth, cover ie clofe, and
ftew ic gently for one hour over a flow fire ; thea
take it up, and put the pig into another ftew-paa
with a bottle of white wine, cover it clofcj and ftew
it gently for one hour longen If you fend it up
cold, let it lay in the liquor till it is cold, theii drain
it well, and wipe it with a clean cloth ; put the head
in the middle of a difli, the q Wters round it, and
ftrew it over with green parfley. Any one of the
quarters is a pretty difl), laid on water-crelTes, and
garnifhed with parfley. If you chufe to fend it to
table hot, while your pig is ftewing in the wine, take
the firft gravy it was ftewed in and ftrain it, flcim off
all the fat, put it into a ftew-pan„ with a fiveetbread
boiled and cut in pieces, fome truffles and morels,
and pickled muflirooms, ftew it a few minutes,, and
ieafon it with Cayan pepper and fait, thicken it with
the yolks of four eggs beat up, or with butter mixed
with flour ; and when your pig is done lay the head
in the middle of the difii, and the quarters round it;
put the wine it was ftewed in to the fauce, flcim it
well, pour the ragou over it, and garnifli with lemon
and pickled barberries.
A Pig Matelote.
KILL and fcald your pig the fanfic as for roafting,
cut ofi^ the head and the petty-toes, cut the pig into
four quarters, and put all into cold water; cover
the bottom of a large ftew-pan with flices of fat
•bacon, lay the quarters on, fplit the head in two and
put on, with the petty-toes, fealbn it with pepper
and fait, put in a bundle of fweet herbs, an onion,
fome bay icfaves, and a bottle of white wine j cover
the pig ^ith flices of bacon, put in a quart of water,
cover it clofc, and let it boil ; take twp large eels,
ikin and gut them^ cut them about five or fix inches
Jong^
MADE D I S H E S* 267
long, and when the. pig has boiled three quarters of
an hour put in the eels, cover them dole» aod (lew
them three quarters of an hour longer ; in the mean
time boil a dozen large crawfifli, and take the meat
out of the tails and claws as whole as you can ; when
your pig and eels are done take them up, lay the
pig in the middle of the dilh, the petty- toes round
ir, and the eels over it, cover it over and keep ic
hot ; (do not put the head^ in, as that will make a
cold difli of itfelf, garniflied with parfley, for fup-
p«r) take the liquor they were ftewcd in, flcim off
all the fat, then add to it half a pint of ftrong
gravy, thicken it with butter rolled in flour, put in
a' fpoonful of browning, boil it up till it is thicic
aod fmooth, (kirn it .well, pour it over the pig, and
garnijIJi with^he crawfifh and lemon. You may take
the brains out of the head, chop them up, mix theoi
with a little floor, pepper» fair, and the yolk of an
^Sgs have a pan of hot fat and drop' them in, fry
them crifp, put them on a fieve to drain> and- puc
them round the pig.
Pork Cutlets Sauce Robart.
TAKE a loin of pork, cut off the (kin, and cut
it into thin cutlets, lay them in a difb, put a gill
of white wine, a gill of vinegar, an onion, a bundle
of fweet herbs, two (ballots, three or four* bay
leaves, a kttle all-fpice and mace, into a fauce-pan,
give them a boil up, and when cold put them over
the cutlets, turn them often, and let them lay all
night ; the next day take them out, wipe them dry
with a cloth, rub them over with the yolk of an
egg, and fprinkle bread-crumbs and herbs, the fame
as for cutltts a la maintanon, on them, broil them
over a clear fire of a fine brown on both fides ; lay
(hl^qn in a ho& diih» and pour fauce robarc, as di^
268 MADE DISHES.
Ttfied in the chapter for fauces, over them s garniik
with lemon*
Herrico of Venifon.
TAKE a breaft of venifon, bone and fkin it, ott
it into four pieces, and put it into a ftew-pan, wi(h
a quart of gravy, half a pint of red wine, a bundle
of fwcet herbs, a little cloves and mace, cover it
clofe, and ftew it gently for two hours •, in the mean
time cut . carrots, turneps, and button onions, the
fame as for herrico of mutton, and boil them tender ^
take the venifon out, (train the gravy through a ficvc,
and fkim off the fat % put two ounces of butter^nto
a ftew-pan, melt it, and put in a fpoonful of flour,
ftir it till it is frnpoth, pour in the gravy, and l^eep
it ftirring till it boils ; ftrain off the roots and put in,
feafon ic with a little Cayan pepper and fait, and '
give ic a boil up ; put the venifon in the dilh, and
pour the herrico fauce over it,
A Goofe a la Mode.
TAKE a fine large goofe, pick and draw It, with
a (harp knife begin at the breaft, and tak(e all the
meat off the bones, but leave the rump on whole,
and be as careful as you can not to cut the back*
ikin ; bone a large fowl the fame way, boil a neat's
tongue'till it is tender, peel it, and cut it fo as to fie
ttic infide of the fowl, feafon them with pepper, fait,
and beaten mace, put the tongue in the fowl, the
fowl in the goofe, and tie it round with a thick
ftring i (if you have room put fomc beef-marrow be-
tween the fowl and the goofe) put it into a deep
ftew-pan, with two quarts of good gravy, half a
pint of red wine, a. bundle of fweet herbs, and an
onion fiuck with cloves^ cover it clofe^ and A^w it
gently
MADE DISHES. 269
gently for two hours; when done, take out the
goofe, cover it over, and keep it hot; (train the
gravy through a (ieve, and (kim oflT all the fat ; put
a quarter of a pound of butter into a llew-pan» mclc
it, and put in a large Ipoontul of flour, ftir it till ic
is fnnooth/ pour in the gravy, and keep it fl-irring as
before; fkim it clean, kafon it with Cayait pepper
and fait, put in a fpoonful of ketchup, the fame of
lemon pickle^ a veal fweetbread boiled and cut ia
pieces, a quarter of an ounce of truffles and morels,
a gill of pickled mufhrooms, an artichoke bottom
or two cut in pieces, and (lew them for ten minutes;
put in the goofe again for ten more, lay it in the
dilh, pour the fauce and ingredients over it, and gar-
nilh with lemon and beet-root;
Duds a la Mode.
TAKE a couple of fine ducks, pick, draw, and
finge them, cut them into q^]artcrs, pepper, fait, and
flour them \ put fome bujtter into a ftew-pan, and
fry them of a light brown j pour the fat out of the
pan, (hake a little flour over them, put in half a
pint of gravy, half a pint of red wine, a bundle of
fweet herbs, four fliallots chopped fine, an anchovy
boned, and a little Cayan pepper, cover them ctofe,
and ftew them for twenty minutes ; then take out
the herbs, (kim off* the fat, and let the fauce be as
thick as cream ; put the ducks in the di(h, pour the-
fauce over them, and garnifli with lemon and beet*
root*
Ducks a la Braize.
TAKE two ducks, pick, draw, and finge them,
lard the breaths with (mail flips of bacon, and fill
(he infides with good veal force-meat ; lay a layer of
fat
270 M A D E D I S H E S.
. fac bacon at the bottom of a (lew-pan^ then a layer
. of lean beef or veal on the bacon, lay on the ducks
with the larded fide uppermoft, put in a bundle of
fweet herbs, an onion (tuck with cloves, a cairoc
. cut in pieces, two or three blades of mace, a quart
of goo(l brown gravy, with a gill of red wine, Jay a
. layer of beef and bacon on the ducks, put them
over a Qow fire, with fire at the top, and braize xbem
for one hour \ then take out the ducks and keep
them hot ; drain the gravy through a fieve, ikim off
all the fat clean, put it into a flew pan, with a
piece of butter mixed with flour, a fweetbread Soilbd
and cut in pieces, fome trufiles and morels blanched,
fome muflirooms, if frefli dewed firft, if pickkd
wafhed in warm water, feafon it with a little Cayaa
pepper, and fqueeze in the juice of half a lemony
put the ducks in the di(h, pour the fauce over theoi,
^d garnifh with lemon and beet-root.
Duck with Green Peas.
PICK, draw, finge, and fioqr a duck; pgtbalf
a pound of butter into a deep ftew-pan, make it
hot, put in the duck, and fry it of a light brown;
pour out all the fat, but let the duck remain in the
pan, put to it a- pint of good gravy, two onions
chopped fmall, a pint of green peas, two or three
cabbage lettuces cut acrofs very fmall and well walh«
ed, a little pepper and fait, cover them clofe, and
ftew them for half an hour, now and then giving die
f^an a fiiake ; when they are nearly done grate in a
ittle nutmeg, a very little beaten mace, and thicken
it with butter mixed with flour, or the yolks of two
eggs beat up in a little cream ; then (hake it round
for a few minutes, lay the duck in the dilb, pour the
iauce over it, and garnilh with lemop.
MADE DISHES. i/i
Duck With Cucumbers.
PREPARE your duck as for duck and peas^
take four large cucumbers^ pare them, take out the
pulp, and cut them into fmall pieces, with two
large onions cut in dices ; fry the duck, and take it
out; then put in the cucumbers and onions, give
them a fry, dredge fome Sour in, put in a pint of
good gravy, a gill of red wine, and fome pepper and
fak, put in the duck, (lew it for half an hour, and
ikim off the fat very clean ; lay the duck in the
•difl), pour the fauce over it, and garnifh with
lemon.
Sweetbreads of Veal a la Dauphin.
TAKE three large fweetbreads and boil them for
ten minutes; make aforctf-meat thus: take the
fle(h of a fmall fowl, half a pound of fat and lean
bacon chopped fine, and beat together in a marble
mortar, feafon it with beaten mace, nutmeg, pepper
and fait, and mix it up with the yolks of two eggs;
cut your fweetbreads in fuch a manner as to be capa-
ble-of putting the force-meat in them without break*
11% the tops, faftcn it in with fine wooden fkewers,
and lard the fweetbreads •, lay a layer of fat bacon in
a ftew-pan, a thin layer of veal on the bacon, and
put the fweetbreads on that, feafon them with cloves,
mace, pepper, and fair, a bundle of fwcet herbs,
and a large onion diced, upon that lay thin dices of
veal and bacon, cover it clofe, and put it over a dow
fire for ten minutes ; then pour in a quart of veal
broth, cover it clofe, and let it ftew very gently for
two hours ; then carefully take out the fweetbreads
and keep them hot, ftrain the gravy, dcim off the
fat, and boil it up till it is reduced to about half a
pintji
572 MADE DISHES.
pint, put in the fweetbreads, and (lew them for two
or three minutes in the gravy ; then put them in a
difhj pour the gfavy over theilij and garniihwith
lemon and beet-root.
Sweetbreads en Gerdiniere.
TAKE three fine fweetbreads and parboil them;
rake a Itew-pan and lay a layer of fat bacon at the
bottom, and a thin layer of veal on the bacon, put
the fweetbreads on with the upper fide downwards,
put in a pint of veal broth, two or three blades of
mace^ and lay layers of veal and bacon over them,
cover them clofe, and ftew them gently for one
hour ; in the mean time make aumlet of eggs in the
following manner : take the yolks of nine eggs, beat
them up well, take three pewter plates and rub
them with fweet oil, put one-third of the eggs in
one, colour another third with the ]uice of fpinach,
and put it in a plate, colour the other third with a
little cochineal diffolved in brandy, put it in a plate,
and cover them over with three plates i have a lit-
tle boiling water in a (hallow ftewpan, and put the
plates in one at a time till the eggs are done ; take
them out of the plates and cut them into diamonds
or fprigs, as you fancy ; take the fweetbreads up,
andjput the aumlets over them in what fhape you
pljpaie, put them in a di(h, with white $;uUis under
tbeoi, and garniih with lemon and btbt-rbot»
r
Sweetbreads a la Glaize.
TAKE three large fweetbreads, blanch them, and
lard them with bacon, lay a layer of fat bacon at
the bottom of a ftew-pan, and lay a layer of veal,
put in the fweetbreads the larded fide uppermoft, a
quart of good gravy, and an onion (luck with
doves.
Kl A 0 IE ti 1 3 tt fi 4. 2/^
tldveSi put layers of veal and bacon over thtim
cover thenti clofe arrd ftevr them gently for three
quarters of an hour; then, take out the fwcct-
Veads, (train the gfavy through a fine fieve, fkim
oflF the far^ and put it into a ftcw-pan ; boil it down
till it is of a ftrong glaze, put the fweetbreads in the
larded fide downwards for a few minutes,* and puc
tbetn over a gentle fire to take the glaze } put forrel
fauce in a dilh, put the fweetbreads in> and garnifh
vith fried fippets*
Sweetbreads an BeJhemeL
Take three throat and one heart fwCctbread^'
and boil them for fifteen minutes; rub the hearc
fwcctbread with the yolk of -an egg, fprinklc bread-^
crumbs over it, road it, and cut the othrc into
pieces; make a befhemcl as dircfifecl in the begin-
ning of this chapter, put them in, with fome force-*
meat and egg balls boiled, fome pickled miifhrooms
wafhed in warm water, a few afparagus tops boiled,
and give them a boil up ; put them in a difh, and
put the FQafted in the middle ; garnifh with lemoa
and beet-^root*
Tiurkey a la Tioube^
PICK and draw your turkey, and with a fliarp
knife carefully bone it, (luff it with a good veal
force-meat, and fkewer it at the breaft ; put a layei*
of fat bacon at the bottom of a ftew-pan, and a layei*
of veal on the bacon, feaibn it with beaten mace^
cloves, nutmeg, prppcr and fait, put in the turkey,
with a quart of good gravy, a gill of white wine,
an onion^ and a bundle of fweet herbs, put layer*
of veal and bacon at the top, cover it clofe, put il
over a Qow fire, with fire at the top, and flew it
T gently,
274 M A D E D IS H E S^
gentl/ for two hours; then tak^ out the turkcjf^
drain the gravy through a ficve^ and Ikun off all
the fat \ put two ounces of butter into a ftew.pao«
melt it, and put in a fpoonful of flour, ftir it tUl it
is fmoothy and pour in the gravy, keeping ic ftirriog
all the time ; then put in a fweetbread cut in picctSi
fome frefli mufhrooms ftewed, or pickled ones, fomc
force*meat balls, trufBes and morels, feafoned with
Cayan pepper and fait ; put in the turkey^ ftcw it
for ten minutes, and fqueeze in the juice of a le«
mon *, put the turkey in a difli, pour the fauce aod
ingredients over it, and garniOi with lemon and beet-
root*
Turkey a la Braize.
PICK and draw a turkey, bone it, and make the
following force-meat : take the flefh of a fowl, a
pound of lean veal, and half a pound of beef-fuec,
chop it fmall, and beat it in a mortar, \vith parfley,
fweet herbs, lemon- peel ihred fine, and a few
crumbs of bread, feafon it with beaten mace, nut*
meg, pepper and fait, mix it up with the yolks of
two eggs, and fluff the turkey w|th it, fkewer up
the breaft, dip the breail into boiling water, and
lard it ; lay a layer of fat bacon at the bottom of a
ilew-p^n, and a layer of veal on the bacoo, pot
the turkey on the larded fide uppermoft^ put io ^
quart of gravy, a gill of white wine, fomc cloves
and mace, and a bundle of fweet herbs, put a layer
of veal and bacon over it, cover it clofe, and f(ew
it gently for two hours ; (put fire over as well as
under ic) then take out the turkey, ftrain off the
gravy, and fkim off the fat ; put a little butter into
a flew-pan, melt ic, puf in. a fpoonful of flour, and
fiir it till it is fmooth j then pour in the gravy, boil
it till it is quite fmooth, and put in fome mufh-
roon*
MADE DISHES. 875
rooms^ truffles and .morels^ artichoke bottoms,
force-meat and egg balls, put in the turkey, feafon
it with Cayan pepper and fait, fqueeze in the juice
of a lemon, and boil it up for ten minutes 1 put th<^
turkey in a difh, pour the fauce over i^^ and garnifh
wkh lemon and beet^rootn
Huriey a Ja Glaizeu
PREPARE your turkey the fame as for a h
hraize, and when it is ftewed enough take it up and
keep it hot s ftrain off the gravy, cake off the far,
and boil it in 4 large ftew-pan till it is of a fine
glaze I lay the breaft of the tuticey in to take the
glaze, put forrel fauce in a difli, with the turkey on
it, aad garnilh with fried fippets^
Piregoe Turkey^
TAKE a turkey of about eight or moe pounds
height, draw and finge it, feafon the infide with
pepper, fait, and mace, fwect herbs and parfley
&red fine, ftuflf the belly and breaft with gopd veai
force-meat, and trufs it as for roafting ; cut a flit
down each fide of the breail, fill it full of greea
truffles waflied clean and cut in flices, put it into a
dcepdilh, fprinkle a little Cayan pepper over it,
pour on it a pint of Madeira wine, and let it lay in
it all nights the next day butter a ^eet of p^P^'v
and tie it over the breaft to keep in the truffles^
roaft it one hour and a half, bafte it a little with the
^ine, and then with butter ; put the reft of the wine
into a ftew pan, with a little good brown gravy^
feme butter.mixcd with flour, a fpoonful of India
iby or mufbroom ketchup, a little pepper and fair,
and the juice of half a lemon ; ftew it for fifteen
minutes, bafte the turkey, then take it up, take off
T 2 X)\%
27* MADE D I S H E Sf.
the paper, put it into a dilhj. pdur the (auce uncicf
k> ana garnilh with lemofi.
Fowl a la Braize.
Tt/tK^ ar fine fowl, drarw and finge it, tru6 k
with the legs turned into the belly, feafon it both
infide and out with beaten mace, nutmeg, pepper
and fait i lay a hiyer of fat bacon at the bottom of
a flew-pafi,. then a layer of veal, and afterwards the
fowl; put in an onion duck with cloves, a bundle
of fweet herb», a piece of carrot, and a layer of
veal and bacon over it,, and fome thin flices of lean
beef over all, covcf it clofe, and fweat it over i
flow fire for five minutes;, then pour in a piae
of broth, cover it clofe, and ftew it gcntl^ for
one hour} take out the fowl, ftrain the gravy
through a fieve, and ikim off all the fat ; then put
it into a (lew-pan, with a little butter mixed with
ficmr, a fpoonful of browning»> a few cocks-combs,
mufliroomsy. truffles and morels, artickoke bottoms,,
or afparagus tops boiled, and ftew it up y then put
in the fowl, make it hot, feafon it with pepper aod
fait, and fqueeze in the juice of a lemon;, when all
is ready, put the fowl in a di(h> pour the fauce ovcf
it, and garnifh with lemon and beet-root»
Fowl a la Farce.
TAKE a large fowl, pick and draw it, (lit the
fktn down the back, and carefully take it off, pick
all the meat clean off the bones, and mince it very
fmall, with half a poupd of beef-fuet, half a piot
of oyfters blanched and bearded, two ^nchovies,- a
ihallor, a few bread-crumbs, fome fweet herbs, par-
fley, and lemon-pccl fhred fine, fcafon it with a lit-
tle mace^ P^PP^r, and falt^ mix it all up with the
yolks
MADE D I S H E S'^ %yy
ydks of eggs, lay it on the bones, put the Ikin on
again, and few it up i tie feme dices of fat bacon
over it Jirery tight, put feme &ewers through it» ^ind
roaft it one hour -, take half a pint of brown cullis^
|fcit \i into a ftew-p»n, with fo/ne cocks-combs^
molbrooms, truffles and morels, and give \\ a boil
«pi when the fowl is done, put the fauce in the
difli, take the bacon ofF the fowl, put it on the
fauce, and garnifh with lemon and beet-rooL
«
Fowl 41 la Qhizi.
TAKE a fine fowl, pick, draw, and finge it,
trufs it as for bdnimg, lard the bread, ftuflT the in-
fide with good force-meat, and the bread likewife^
lay a layer of bacon at the bottoti) of a (lew-pan,
and a layer of veal on the bacon, put in the fowl
the bread uppermofl, a bundle of fweet herbs, a
little mace, an onion fttick witti cloves, and a pint
of good gravy, put a layer of veat and bacon over
it, cover it clofe and ftew it for one hour ; then cake
up the fowl, drain the gravy throAigh a fiev«, fkim
off the fat very clean, put it into a dew- pan again,
boil it till it is of a drong glase, and put the fowl
in, with the bread xlownwards, to take the glaze^
! iiave the following fauce ready : take half a pint of
frefh mudiroom«, put them into a dew-pan with a
I litde butter, and (tew them over a How fire for five
minutes, then put in half a pint of white <:tillis,
feme truffles and morels, cocks-^rombs, an artichoke
bottom cut in pieces, and give them a dew for ten
' minutes s put it into a di(h, put the fowl on bread
upwards, and garnidi with fried Uppets, or lemon
Md beet-root,
► T 3 l^uUets
fl7$ MADE DISHES.
1
Pultets a la Sainte MenebouL
TAKE two fiDe pglletSy pick^ dran^ and fingt
them, trufs the legs in the bodies, flic them dowo
the back, fpread them open on the table^ and take
out the thigh bones, beat them well with a rolling*-
pin, and feafon them with beaten mace^ nutmeg
pepper, fair, and fweet herbs llired fine ; take a
pound and a half of lean veal, cut it into thin fliees,
and lay it in a ftew-pan of a convenient fize to hold
the pullets in, cover it^ fee it ovei the ftove, and
l^hen it begins to (lick to the p^n ihake the paa
about till ic is of a line brown ; then put in as much
broth as will ftew the fowls, ftir it together, ^nd
put in an onion, a little whole pepper,'and half a
pound of lean ham or bacon j then lay in the puU
lets, Cover them clofe, ard ftew them for half aa
hour; then tak« them our, rub the tops with the
yolk of ail cggj and fprinklc bread-crumbs over
them \ put them on a gridiron over a clear fire, and
broil them of a fine brown on both fides s ftrain the
grdvy, fkim off the fat, boil it till there is juft
enough for fagce, thicken it with butter oiixed with
'flour, and put in a gill of pickled mufhroomsj %
fpoonful of ketchup, a little browning, a litcle pep*
per and fait, and boil it till it is fmooth^ pyt the
pullets in the difli^ pour the faucc oyer theoii, an4
garnifh with lemqn and beet-roor^,
«
2V Marinate FowU^
TAKE a fine lajge fowl or two, middKng-fizccJ
ones, and raifethe (kin from the breaft-bone with
your finger y then take a veal fweetbfead blanched,
a dozen oyfters blanched and bearded, a gill of
frcih tpulhfOQmi^ o^e ^nChovy^ all chopped l^oft 4
MADE D I S HE S. 279
few fweet herbs, parflcy, and lemon-peel (hred fine,
feaibn it with pepper, faltj and beaten mace, mix
the ingredients with the yolk of an egg, ftuff it in
between the (kin and the fieHi, (but do it very
gently, for fear you ihould break the (kin) iluff the
body full of oyfters well wa(hed and bearded, and
lard the breaft with bacon, put fkewers in as for
roafting, fpit it, paper the breaft, and roaft it three
quarters of an hour ; when done, put it into a hot
dilb, and put good gravy under it, garnifh with
lemon and beet-root.
A fmall turkey niay be drefled the fame way*
Fowls F ranges Incopadas.
TAKE a pound of lean ham or gammon of ba-
con cut in thin flices, two onions cut in thin dices,
four (ballots, with two quarts of water, a little beaten
pepper^ cloves, and mace, and a pennyworth of
iaffron, (lew it gently till it is reduced to three pints,
and (train it through a fievc; cut two fowls as for a
frica(ee, put them into a ftew-pan with the broth,
and ftew them till they are tender ; mix two fpoons*
fol of flour with two < of vinegar, beat it up with
ibme of the liquor till it is quite fmooth, then mix
the whole together, feafon it with Cayan pepper and
fait to your palate, and boil it gently for ten minutes ;
put (ippets in a foup-difli and put it over them.
You may add force-meieit and egg balls if you
think proper.
You may make a frangas incopadas of veal, in tht #
form of oliv^Si in (lead of fowls.
Chickens a la Braize.
TAKE two fine chickens, trufs them in the fame
manner as for boiling* finge them, and lard the
T 4 breafts.
I
»8o MADE PISHES.
breads, feafon them inlide and out with beaten mace,
pep} er, and falc) lay a layer of fac bacon at the bot-^
torn of a ftew-pan, and a layer of veal over the ba«
con, put in the chickens the larded fide uppennofti
with an onion (luck with clove$, a bundle of fwcet
herbs, a piece of carrot, and a quart of veal broth ;
put a layer of veal and bacon over, cover them
clofe, and ftcw them gently for three quarters of aa
hour; (put fire over as well as under them) have
ready a ragou made thus; take a pint of brown
cullis put into a (lew pan, with a veal fweetbread
boiled and cut in pieces^ a few frelh mufhrooms
ftewed, truffles and morels, cocks-combs, force-meat
and egg balls boiled, an ox-pal ^te boiled tender and
cut in pieces, and ftew thtm together for ten rni*
nuces i take up the chickens, lay them in a difh,
cover them over to keep hot, (train the gravy through
a fieve, ikim o(f all the fat, pour half a pint into
the ragou, and give it a boil up -, then pour it over
the chickens, and garniih with lemon and beet-rooc.
Or you may make your fauce thus: take the grayy
the chickens were (tewed in, ftra^in it, and (kin) off
the. far, put it into a (lew-pan, with half a pint<^
oyftcrs blanched aad bearded, ^(id the oyfter liquor
ftrained, a glais of wh.te wine, fome pepper and ialt,
andapi(Ce.ot butter mixed with dour^ boil it up.
till it is thick and fmooth, fque. ^e in the juice of
half a lemon, pour it over the chickens, and garniih
with l^nion and beet-root.
Chickens Cbirin^rate^
TAKE two chickens, pick, draw, and fingc them,
cut off the feet, and break the bread, bones flat with
a rolling-pin> but take care you do not break the
ikins, flour them, and fry them of a fine brown in
ffcih butter} th^a dr^in all the fw omc. of the pap»
MADE D I « tf E S. 281
. but leave in the chickens^ cut a piece of lean beef
in chin dices and lay over theoi, w^h a pound of lean
veal in the fame manner, a little 0)ace and whole
pepper, an onion ftuck with cloves, a bundle o|
fweet herbs, and a piece of carrot, .pour in a quart
of boiling water and a gill of whice wihe, cover them
clofe and f^tw cbem for half an hpur ; then take up*
the cliickens^ put them in a difh, cover them over,
and keep them hot; let the gravy boil till it is rich
and good, then ftraiil it off, fkirn Off all the fat, put
k into your ilew-pan. again, with a gill of pickled
mufhrooms, feafon it with pepper and fait, put your
chickens in again, and give them a boil up ( pue
them in a di(h, poor the fauce over them, and gar«
niih with lemon and fome dices of cold ham broiled^
Chickens Surprize.
TAKE^two fmall chickens and half roaft them^
take all the lean from the bones, cut it ia thin dicea
about an inch long, mix it up with fix or (even
fpoonsful of cream and a piece of butter rolled, in
flour as big as a walnut, give it a boil up, and fee
it CO cooU then cut &x:or.feven dices of bacon thin
and round, place chem in a patty^ptan, and put fomo
good veal force-meat on each fide, work them Up in
the form of a French roil, wi^h the )olk of a raitf
egg, in your hand, but leave a hollow place in the
middle; put in your chickens, cover them with fome
of the lame force-meat, aad rub it fmooih with your
band and the yolk of an egg; make them as high
and as big ^s a French roll, fprinkle fome fine
Bread-crumbs over them, put them on a baking-tin^
and bake them three quarters oi an hour; (bat mind
you place them fo as not to touch one another, and
jay them in luch a manner that they wilt not fail flat
in the baking; or you may form them with a broad
kitchen
2^2 M A D £ DISHED.
kitchen knife on your drefler, and put them on the
plate or dilh you intend to bake them on) when they
are done take them out, put them in a difb, ftick a
leg of one of the chickens in the middle of the roll
you intend to fend vp^ and let your fauce be gravy
tbiqkened with butter, and the juice of a lemon.
^Thii is a pretty fide-di(h for eirher fummer or winter.
Artificial Chickens or Ptgeens.
IN order to do this, you muft tzkt the flefl} of a
large fowl, lean veaL or lamb, and to a pound of
&fh put half a pound of beef or veal fuet, and half
a pound of fat bacon chopped together very fine,
beat it in a marble mortar, with fome crumbs of
bread, a little parfley, thyme, and lemon-pecl, (bred
fine, feafon it with beaten mace^^ pepper and fait,
and vtiw it up with the yolks of eggs ; then make ic
into the Ihape of chickens or pigeons, pu£ them on
a tin plate, and ftick in two feet to make them look
like real ones, (chickens feet for chickens, and pi**
geonsfeet for pigeons) rgb them over with the yolk
cf an egg, fprinkle bread-crumbs: over them, (take
care they do not touch one another) and bake them
of a light brown ; put them in a diih^ with a little
good gravy under them, or fend them up dry, and
^umilh with lemon and beet-root.
Pulled Chickens.
TAKE two chickens, and. either boil or roaft
them juft fit for eating, cutoff the legs, rumps, and
pinions, rub them over with t;he yolks of eggs,
Iprinkle breads-crumbs on them, and broil them over
a clear fire of a nice brown ; pull the fkin ofif the
cemaining part, take all the fir fli off the bones, pull
or cut it about as thick as a ftraw^ and an inch and
a half
MADE DISHES. 283
a half long ^ have a gill of cream boiling, with a
lictlr butter aitfl f^U in it, put ia the white mea^, and
ti]f gravy tjjat run from the chickens, and give it a
f6fs up; ihen put it into a dilh, the rumps in the
middle^ and the legs and pinions round it.
Pigeons a la T>ouhe.
PICK, draw, and Tinge fix pigeons, trufs them ai
for boiling) ftuff the infides and crops with good
force-meat^ and flatten the breaft; put a layer of
fat bacon at the bottom of a dew-pan, and a layer
of lean beef over the bacon, put the p^ons on^
with a quart of good gravy, a bundle of fweec
herbs, an onion ftuck with cloves, a Httle mace^
pepper and fait, put a layer of beef and bacon oyer
them, cover them clofc, put them over a flow fktt^
with fire at the top of the ftew-pan, and ftew thedi
for three quarters of an hour \ then take them out^
ftrain the gravy through a fieve, flcim off all the fat^
put it into a'flsw-pan, wiclv a piece of butter itiiated
with fiour, a gill of white wine, a few frefli or pickled
muQirooms, truffles and morels, force-meat baUs^
and the yolks of fix hard eg^s, feafon it with Cayaii
pepper and fait, put the pigeons in, cover them
(:iole, and ilew them gently for half an hour 1 then
Ikim/ the fat off clean, fqueeze in the juice of a
lemon, and (hake them about ; put the pigeons in a
diih, pour the fauce over themi and garniOx with
lemon and becNrooN
•
Pigeons au Poire,
TAKp fix pigepns and bone, them, ftufl^ them
with good force»meat, and make them in the fliape
of a pear^ ^ith one fopt ftuck in the fmall end to
)oQk jike the ftalk, rub them over with the yolk of
m
a84 M A D E D I S H £ S.
an egg, fprinkle bread-crumbs 6n cbem, and frr
theni of a fine brown in a pan of boiling hoc betf-
dripping; put them on a fieve to drain, then put
them into a ftew pan, with a pint of gravy, a gill of
white wine, an onion ftuck with cloves, and a bundle
of fweet herbs, cover them clofe, and ftew them for
half an hour; then take them, th^ onion and fwecc
herbs out, (kim the fat off the gravy, put in fomc
butter mixed with fiour, a fpoonful of ketchup, the
fame of browning, fome trufBes and morels, pickled
mufhrooms, two artichoke bottoms cut in fix pieces
each, and a few force-meat and egg balls; feafon it
with Cay an pepper and fait, put in. the juice of half
A kmofi, and Hew it {t\re minutes ; then put in your
pigeons, make them liot, hy them with the fta1k«
en^ in wards and the breaft outwards, pour the fauce
«ver them, and garnifli with lemon and bect-rooc.
* . . . Pigeons Jioved.
TAKE fix pigeons, pick, and trufs them with
die legs in the fides ; take a fine cabbage lettuce,
cut out the heart, wa(b it clean, and chop it very
fine, mix it with good force-meat, force the infide
of the pigeons and the lettuce, tie the lettuce acrofs
to keep in the force--meat, and fry it of a light
bro^n in frefh butter \ pour out all the fat, lay the
pigeons in round t-he lettuce, feafoh them with beaten
niAore, pepper and fait, and put in half a pint of
Rhcnifh wine, cover them clofe, aftd ftew them five
or fix minutes ; then put in a pint of good gravy
and a piece of butter mixed with flour, cover them
clofe, and ftew them half an hour; uncover them,
Ikim off all the fat very clean, fqueeze in the juice
of half a lemori» and give them a fhake round; put
ihe icttuce in the middle of the dilh, the pigeong
round
MADE DISHES. 2^5
round it, pour the fauce over all. and garnUh with
pickled red cabbage.
For a change^ you may ftufF the pigeons vrnh
force-meat; cut two or three cabbage lettuces in
quartersi and ftew with them as above ; lay the let-*
tuce between each'pigeon in the difh, and*pour the
fauce over cbem«
Pigeons Surtout.
TRUSS fix fine pigeons for roafting^ and ftuflF the
infides with force-meat, then put a thin (lice of &t
bacon on the breafts, and a thin ffice of veal over
that, fealbned with mace^ P^PP^i* ^"d fah; tie the
veal aiid bacon on with packthread, put them on a
btrd-fpit^ and tie them on another, rub them aH
over with yolks of eggs,, and fprinkle bread-crumbs
and fweet herbs on them, roaft them and bafte them
well with butter i when they are done take them up,
cut off the packthread, lay them in a diih, and have
food gravy, with mufbrooms, truffles and morels
ewed in it, pour it in the difb, but not over the
pigeansj and gamifli with lemon arni beet-ioot»
Pigeons Compote^
TAKE fix young pigeons and trufs them as for
boiling, fiuff the infides and the crops with a light
force-mear^ and lard the breafts, put tbcm into a
ftew-pan with a quart of brown cullis, and (lew
tncm for one hour; put in a few [Nckled mufliroomsy
truffles and morels, two artichoke bottoms cue in
pieces, the yolks of fix hard eggs^ feafon them with
Cayan pepper and fair, and give them a (lew for five
minutes ; then put the pigeons in the difii, pour the
£iuce over tliem^ and garniih with lemon and beet^
loot*
French
£«6 M AD E D IS HES.
Frerfcb Pupton of Pigeons.
TAKE a tin or copper patty-pan and butter it i
make a large piece of favory vea! force-meatj roll a
Ihecc out like a pafte and put in, lay a thin layer of
£it bacon on the force-meat, then put in fquab pi*
geons, as many as you want to fill the patty-'pao,
and icaibn them with pepper and fait ; lay over them
a fweetbread cut in flices> afparagus topSj mtiflirooms,
cocks -comb, and an ox-palate boiled tender and cut
in pieces, with the yolks of fix hard eggs ; roll ano-
ther piece of force-mdit and put over, clofe it like a
pic, ornament the top as you pkafe, and bake it in a
g^tleoven for two hours; when it is done flip it
into a diffi, make a hole in the top, pour half a pint
^ good gravy in, and fend it up hot to tAble*
Pigeons franfmograpbtedm
TAKE four pigeons, cut o(F their legs, and truTs
them 'a» neat as you can, feafon them with pepper
and fait; take a pound of butter and rub it in a
pound of flour, make it into a fl:ifF pafie, and roll
each pigeon in a piece of pafte i tie them feparate
in a cloth^ fo as the pafte will not break, boil them
one hour and a half in a large pot of water ; then
cake them up, untie them, take care that they do
not break, lay them in a diih, and pour in a little
gravy; You may leavethe gravy out, for when they
>re cut there will be plenty of gravy*
Pigeons in Fricandeux.
TAKE four fine large pigeons, trufs them as for
roafting, ftulF the infides with force meat, cut off
(he piok>nB and feet, and lard the breafls ; lay a
layer
MADE DISHES. iSy
layer of fat bacon at the bottom of a ftew-pan, and
a layer of veal on (,be bacon, put in the pigeons,
with a pint of gravy, a jgiU of white wine^ a little
beaten mace, pepper andMlait, and a bundle of fweec
herbs^ put a layer of veal and bacon at the topt
cover them cloie, put fire under and over (bem, and
fiew them for one ho^ir ; then tdce out the pigeons,
ftraia off the gravy, (kirn off the fat, put the gravf
into a ftew-pan, and boil it till there is juft eocMJgh
ibr fauce, put in the pigeons breaft^fide downwards^
and give them a boil up for five minutes ; then put
them in a diih bread /upwards, pour the fauce over
chenti, and garnilh with lemon and beet-root.
You may put a few large trufiks and the yolks of
four hard eggs into the lauce, and lay them found
fhc pigeons in the diib»
*
Pigeons with a Farce.
TAKE four or fix large pigeons, make a farce
tvith the livers minced fmall, as much becf-fuet <^
marrow, a few bread-crumbs and hard eggs, of
each an equal quantity, feafon it with beaten mace^
nutmeg, pepper, and fait, fweet herbs chopped fine,
and mix them all together with the yolk or an egg %
then cut the Ocin of your pigeons between the leg^i
and the bodies, and with your finger very carefully
raife it frooi the fiefh, but take care yon do noc
break it, then put in the farce, trufa the legs clofe
CO keep it in, fpit, roafl:, and bade them well with
butter } fave the gravy which runa from them, and
mix it up with a Utcle red wine and fome of the
farce, (if not ^enough for fauce put in a little made
gravy) a litde mitnoeg, pepper and fa)t, thickened
with the yolk of an egg beat up, and give it a boil t
lay tbe pigeons in a di(b> pour the fauce in ir» and
gamifla with double parJO^ey* *
^88 MAI»EDISH£S.
Pigeons a la SouJfeL
TAKE four large pigeons and bone them, fluff
them with veal fence-meat^ put them into a ftew-
paa with a pine ot veal gravy, cover them clofc,
and ftew them gently for half an hour; then take
them out and let them ftand a little time, rub them
over with the yolk of an egg, wrap them up in good
veal force-meat) rub it over with the yolk of an
egg, and fry them brown in a large pan of beef<*
dripping, put them on a (ieve before the fire to
drain, take the gravy they were ftewed in, (kim off
the fat, thicken it with butter mixed with floCir, and
iealbn it with pepper and fait, beat up the yolk of
an egg in a little cream and put in, and fliake it one
way for a minute ; put the pigeons in the difh, drain
the fauce over them, ahd garnifh with fried parfley.
You may leave out the egg and cream, and^ put in
afpoonful of browning, one of ketchup, and one of
lemon pickle, if you think proper-
Pigeons in Pimlico.
,TAKE five large pigeons, pick, draw, trufs, afid
finge them ; take the livers, with fome fat and lean
ham or bacon, mufhrooms, a few trufiles, parfley, and
fweet herbs, all fhred fine, feafoned with pepper and
fait, mix it up with the yolks of two raw eggs, fluff
the bellies with it; roll them in a thinflice of veal,
and over that a thin flicepf bacon, put white paper
only overall, tie iron with packthread, put them on a
fmall fpit, and roaft them for one hoiir, i>ut mind
and bade them well with butter \ in the mean time
make for them a ragou thus: put half a pint of
good gravy into a flew- pan, with a glafs of white
wine, fome iruffles> frelh mulhroomsi and parfley
chopped
M A D E D I S H E Si a8f
popped fmallf a little pepper and falc^ thicken ic
with a piece of butter mixed with flour, and ftew it
for a quarter of an hour ; when they are done cake
them up, take ofF the paper, put them in a difh^
))our your fauce over them^ and garni(h with fix
iforce^meac pcttit patties.
Jugged Pigeons^
PtCit and draw fix pigeons, but do hot wa(!i
them, boil the livers a minute or two, then take
them our, mince them fmalJ, and bruife chem witi\
the back of a fpoon, mix them with, the yolks of
two hard eggs, parQey, and lemon-peel ihred very
fine, as much beef-fuet as liver (haved very fine, the
fame quantity of crumbs of bread, feafoned with
pepper, fait, and grated nutmeg, work it up with a
raw egg and a little frefh butter, (luff the crops and,
bellies with it, few up the necks and vents, then
dip youf pigeons in warm water, and feafon them
with pepper and fait as for a pie, put them in a jug,
with a head of cellery, a bundle of fweet herbs, a
&w cloves and mace beat fine, and a gill of white
wine, tie them down clofe with ftrong paper, and
put the jug into a pot of cold water up to the top,
but not to run in or wet the paper, put a tile over
the Jug, and boil them gently for three hours ; then
take t)iem out of the jug, drain the liquor into a
ficw-pan^ put in ^ little butter mixed with flour^
give it a boil up till it is thick, pour it over the
pigeons^ and garnifh with lemon*
Pigeons a ta Italienni.
*
• TAKfi four young full-grown pigeons^ pick,
draw^ and truis them, put a gridiron over a clear
^e, put them on, and turn them round two or
U three
ft90 IVt A D E D IS H E S.
three times for two minutes *, then take them off,
tie the legs to the bodies, that they may be rouod
iind tight; take a ftcw'-pan^, and. lay at the bottom
and round the (ides fome dices of veal and ham^
put the pigeons in, and fprinkle them with pepper
and fait, put in fome blades of mace, a fprig of
bafil, fome coriander- feeds, fome flices of lemon, an
onion^ a little garlick, a glafs of ftrong white wioe,
and half as much oil ; then lay over them fome flices
of ham and veal, cover them cloie, put them' on a
flow fire, and ftew them one hour ; in the mean time
make a ragou thus : cut fome frefh mufhrooms and
champinions fmall, put a gill of oil into a ftiew-pan,
a little garlick and fhallot chopped fine, with the
mulbrooms and champinions, and fet them over the
fire one minute; then pour in fome veal gravy, a
glafs of white wine, little eflence of ham, and let
all thefe heat together ; then put in a' fliced lemon,
ftir it aboutj and fkim off the fat ; then put the
ragou into a well-tinned flew-pan, take the pigeons
out of the ftew-pan th<ty were ftewed in and wipe
them, that they may be quite dry, put them into
the ragou, make them quite hot, put them into a
difh, and garnifh with lemon*
Partridges a la Braize.
TAKE two brace of partridges, trufs the legs
into the bodies, lard the breads, feafon themwidi
pepper, fait, and a little beaten mace i take a ftew-
pan, lay flices of fat bacon at the bottom, then thin
flices of veal and beef, a piece of carrot, an onion
cut in flices, a bundle of fweet. herbs, a little mace
and whole pepper, lay the partridges in with the
brcafts upwards, lay fome flices of veal and beef
over them, and ftrew chopped parfley on cjiem, cover
them clofc,. and put them over a flow fire for ten
minutes s
MADE DISHES. ^91
hvmutcs; give your pan a fhake, jpour in a pint of
boiling water and a gill 6f white wine, cover it clofe,
aiKl (lew it a little quicker for half an hour ; then
take out tht birds, ftrain the liquor off, afld Ikim off
the Fatj put it to a pint of good brown cullis^ with
a fwcetbread cut in pieces, forhe truffles and morels,
cocks-combs, two or three fowls livers if you can
Tgct them, two artichoke bottoms. cut in pieces, afpa*
ragus tops boiled, and mulhrooms, frclh or pickled^
ftcw them for a quartet of an hoUrj then put ih the
Eartridges, nftke them hot, fqueeze in the juice df
alf a lemon, put the partridges in the dilh breafts
Upwards, pour the ragou over them, and garnifh with
lemoD and beet-root;
Partridge Pants.
TAKE two partridges and roaft theni, parboil a
large fowl, pick the flefli off the bones and chop it
fine, with half a pound of fat bacon boiled, a few
frefh mulhrooms, truffles and morels, t>^o artichoke
bottoms boiled tender, feafbn it with beaten mace^
nutmeg, pepper and fait, fome fweet herbs and par-
flcy chopped fine, foak the crumb df a penny loaf
in hot graty, and mix all well pgether with the
yolks of four eggs ; make your panes on white pa-
per of any Ihape or figure you fancy, the thicknefs
of an eggj and at a proper diftance from one and^
ther, rub therrt over with the yolks of eggSj fprinkk
bread-crumbs over them^ and bake them a quarter
of an hour in a duick oven ; when they are done
pot them in a hot diflii with good gravy undef
thenii
U a t^befijknti
^« .-
89? MjA D E D IS HE- 3.
Pbeqfants a la Braize,
TAKE a brace of pheafants, pick^ draw, and
trufs them as fqr boiling, lard the breads, and fluff
the infides with good force meat ; lay a layer of
bacon at the bottom of a (lew- pan, and a layer of
veal on the. bacon, put on the pheafants breads up-
permofl, with a bundle of fweet herbs, an onion
fluck with cloves, a quart of good gravy, a^l of
red wine, a little beaten mace, pe;ppei and fait, put
a layer of veal and bacon at the top cover them
clofe', fet them over a gentle fire, put fire at the top,
and let them braize gently for one hour and a halt;
then take out the pheafants, drain the gravy through
a fieve, and (kirn the fat off* clean ; put about two
ounces of butter into a dew-pan, melt it, put in a
ipoonful of flour, dir it till it is fmooth, pour in the
gravy, and boil it till it is fmooth-, then put in a fweet-
bread, boiled and cut in pieces, an artichoke bottom
cut in pieces, a few truf&es and morels, frefli mufli-
rooms dewed, or pickled ones, fome afparagus tops
boiled, if you have them, the yolks of four hard
cggS) and a dozen force-meat balls boiled^ dew them
altogether for fifteen minutes j then put in the phea-
fants and make them hot, fqueczc in the juice of
lialf a lemon, put them in a difh breads upwards,
pour the fauce and ingredients over theoi, and garniib
with lemon and beet-root«
Florendine Hare.
TAKE a full-grown hare and hang it up four or
five days, then cafe it, leave the ears on whole, take
out all the bones except the head, lay the hare on
thc^ dreiTer, and put in the following force-meat:
takfehalf a pound of lean Veal, half a pound of fat
bacon»
MADE DISHES, 29J
bacon, beat it well in a mortar, with the crumb of
a penny loaf, the liver fhred fine, an anchovy, a
little parfley and fweet herbs Ihred fine, feafon it
with pepper and fair, mix it up with a glafs of red
wine and the yolks of two eggs, put it into the
hare's belly, roll it. up to the head, and flcewer it
with the head and ears leaning back, tie it with
packthread as you >vould a collar of veal, wrap i(
in a cloth, and put it into a dew-pan with two quarts
of water, (lew it one hour and a half, and when the
liquor is reduced to one quart, put in a pint of reef
wine, a fpoonful of lemon pickle, one of ketchup,
and one of browning •, then take out the hare and
keep it hot, ftew the liquor till it is reduced to a
pint, thicken it with butter mixed with flour, feafon
it with Cayan pepper and fait ; take the hare out of
the cloth, untie it, and lay it in a diih, pull the jaw-^
bones out, ftick them in the eyes, and a fprig of
myrtle in the mouth, pour the fauce over it, and
garnifli with fried force-meat balls.
I'ofcare a Hare.
CASE a fine hare, trufs and ftufF it the fame as
for reading, lard ir, put it into a long flew-pan or
fifii -kettle, with two quarts of good gravy, one of
red wine, a lemon cut in two, a bundle of fweet herbs»
a little whole pepper, fait, nutmeg, and a few
cloves, cover it clofe, and (tew it over a flow fire
till it is three parts done ; then take it up, put it
into a di(h, and drew it over with crumbs of bread,
fweet herbs chopped fine, fome lemon-peel grated,
and half a nutmeg, fet it before the fire and bade it
with butter, keep turning the di(h roui)d till it is of
a fine brown ; in the mean time take about a pint of
the gravy it was dewed in, free from fat, thicken it
with butter mixed with flour, take fix eggs boiled
U 3 hard
?5+
MADE DISHES^
bard and chopped finc^ fix pickled cucumbers cut
in thin dices, and mixed with the fi|uce^ pour it ii^
the dilbi, and put the bar? in j^ garnifh with water?
creflcs*
Hare Cruet.
m
CASE and bone the hare, xx\2kt gravy of the
bones and a pound of lean beef^ Re w the head whole
in the gravy, cut one half into thin dices, and the
Other half in pieces an inch thick, dour and fry them
quick in frefli butter, in the fame manner as collops-,
put a pint of the gravy into the pan, a fpoonful of
made muftard, a litile elder vinegar, cover it elofe,
and let it (lew gently till it is as thick as cream j^
fplit the head in two, lay the hare in the difii, and
put the head in the middle \ garnidi >yith lemon and
beet- root, -
Rabbits Surprife^
TAKE two half-grown rabbits and roaft thera,
cut oflf the heads cloie to the flioulders and the firft
joints, then take all the lean meat oflf the back*
bones, cut it fmall, and tofs it up with fix or feven
fpoonsful of cream or milk, and a piece of butter
as big as a walnut mixed with dour, a little grated
nutmeg and falr^^ diake altogether till it is as thick
as good cream, and fct ic to cool ; then make a
force-meat with a pound of lean veal, a j^^und of
fuer, as much crumbs of bread, two anchovies chop-
f)ed fine, and btrat all in a marble mortar, with a
ittle lemon-peel, pardcy, and fweet herbs (bred fine,
feafon it with pepper, fair, and grated nutmeg, mix
it up with the yolks of two raw eggs, place it all
jound the bones of the rabbits, leaving a long
trough in the back-bone open, fo that it will hold
tkc
MADE DISHED. «95
thd meat you cut out whh the fauce, pour it in and
cover it with (orce-meat, fmoorh it all over wkh
your hand as well as you can with a raw egg, fquare
it at both ends, and fprinkle on fonie fine bread-
crumbs ; butter a^ mazarine or pan, take them from
the dreiier where you formed them^ place them* on
it very carefully, and bake them three quarters of
an hour till they are of a fine brown ; then put them
in a difh, and let your fauce be gravy thickened with
fiour and butter, and the juice of a lemon, pour the
fauce in the difli ; garniih with Seville orange cut in
quarters^ and fend it up for a firO: courfe«
Rabbits in Caffbrole.
Ti^KE two young rabbits and cut them in quar-
ters, (you may lard them or not, as you think pro«»
per) (hake fome fiour over them, and fry them of
a light brown with frefli butter; then put them
into an earthen pipkin, with a quart of good broth,
a gill of white wine, a little pepper and fait, a bun-
die of fweet herbs, and about two ounces of butter
mixed with flour, cover them cloite, and ftew theni
for half an hour ; fkim them clean^ take out the
fweet herbs, then dilh them up, pour the fauce over
them, and garniih with Seville orange ; notch and
cut in flices the peeling that is cut ofi^ ^d lay it be^
tween the flices of orange.
Florendine Rabbits.
TAKE three young rabbits, flcin them, but leave
on the ears, wafli them, dry them with a clothj^ and
carefully take out all the bones, but leave the head
whole, fl:u{F and treat them in the fame manner as
a hare florendine, and boil them one hour; have
ready a white f^uce, made with a pint of veal gravy,
U 4 % little
a5+ M A P E D I S H E S,
bard and chopped finc^^ fix pickled cucumbers cui
in thin dices, and mixed with the fi|uce^ pour it ii\
the dilbi, and put the bar? in ^ garnifh yf'nh wa;er?
creflcs*
\ ■
« •
Hare Civet.
m
CASE and bone the hare, n^ake gravy of the
bones and a pound of lean beef, ftcw the head whole
in the gravy, cut one half into thin dices, and the
Other half in pieces an inch thick, dour and fry thca^
quick in frefli butter, in the fame manner as collops;
put a pint of the gravy into the pan, a fpoonful of
made muftard, a litile elder vinegar, cover it dofe,
and let it ftew gently till it is as thick as creamy
iplit the head in two, lay the hare in the difii, and
put the head in the middle y garnidi >yith lemon and
beet-root, -
Rabbits Surprife^
TAKE two half-grown rabbits and roaft them,
cut oflf the heads clofe to the flioulders and the firft
joints, then take all the lean meat pflf the back-
bones, cut it fmall, and tofs it up with fix or fevcn
fpoonsful of cream or milk, and a piece of butter
as big as a walnut mixed with dour, a little grated
nutmeg and faltj^ diake altogether tiU it is as thick
as good cream, and fet it to cool \ then make a
force-meat with a pound of lean vealj, a {s^ound of
fuer, as much crumbs of bread, two anchovies chop-
f^ed fine, and btrat all in a marble mortar, with a
ittle lemon-peel, pardcy, and fweet herbs (bred fine,
feafon it with pepper, fair, and grated nutmeg, mix
it up with the yolks of two raw eggs, place it all
jound the bones of the rabbits, leaving a long
trough in the back-bone open, lb that it will hold
* ' " tkc
F
MADE DISHES. ^95
thd meat you cut out with the fauce, pour it in and
cover it with (orce-meat, ftnoorh it all over with
your hand as well as you can with a raw egg, fquare
it at both ends, and fprinkle on fome fine bread-
crumbs ; butter a* mazarine or pan, take them from
the dreiier where you formed them^ place them' on
it very carefully, and bake them three quarters of
an hour till they are of a fine brown ; then put them
in a difh, and let your fauce be gravy thickened with
flour and butter, and the juice of a lemon, pour the
ikuce in the difli ; garniih with Seville orange cut io
quarters^ and fend it up for a firO: courie«
Rabbits in Caffbrole.
TPiKE two young rabbits and cut them in quar-
ters, (you may lard them or not, as you think pro«»
per) (hake fome flour over them, and fry them of
a light brown with frefli butter; then put them
into an earthen pipkin, with a quart of good broth,
a gill of white wine, a little pepper and fait, a bun-
dle of fweet herbs, and about two ounces of butter
mixed with flour, cover them cloite, and ftew them
for half an hour ; fkim them clean, take out the
fweet herbs, then dilh them Up, pour the fauce over
them, and garniih with Seville orange ; notch and
cut in flices the peeling that is cut ofi^, and lay it be^
tween the flices of orange.
Florendtne Rabhits.
TAKE three young rabbits, flcin them, but leave
on the ears, wafli them, dry them with a clothj^ and
carefully take out all the bones, but leave the head
whole, ftu{F and treat them in the fame manner as
a hare florendine, and boil them one hour; have
ready a white f^uce, made with a pint of veal gravy,
U 4 a liitW
296 M A D E D I S H ^'^,
a little anchovy liquor, thickened with butter miied
^ith flour^ beat up the yolk of an egg in a giH of
cream, grate a 4ittle nutmeg in,, and put it to the
gravy i let it fimmer two or three minutes, but doc
lx>il9 and fqueeze in the juice of half a lemon \ put
the rabbits in the difh, pour the faucc over them,
and gamifli with Seville orange cqt in fliccs or
quarters.
Portugal Chickens.
AT a time of the year when chickens are fcarcft
take two young rabbits, (kin then[\> cut off the
heads, turn the b«tcks upwards, and two of the legf
on the rabbit dripped to the claws, trufs them with
fkeweis like chickens, lard and roaft themj put
them in a difh, with good gravy under them, and
garnifh with lemon and beet-root, with parfley an4
butter and gravy in boats,
Currey of Chickens.
TAKE two chickens, (kin them, cut them up
as for a fricafee, w^ them clean, and ftew them
in a pint and a half of water for about five minutes;
then ftrain off the liquor, and put the chickens in
^ clean dilh; chop three large onions Imall, and fry
them in two ounces of butter, then put in the
chickens, and fry them together till they are both
brown ; get a bottle of currey powder, ftrew it over
the chickens when frying, pour in the liquor they
were ftcwed in, and (lew them for half an hour -, if
it is not leafbned high enough, put in a little Cayan
pepptrr, as fometimes the currey powder is not hot
'Enough, and fqueeze in the juice of a lemon; then
difh them up, with the fauce over them, andgamifti
^ith lemon.
Walh
Si A D E 15 I fe H ES: i^y
J "Willi and pick a pound of ricf ^ put it into twd
quarts of boiling water, with a piece of buitcr and
a little fait, and boil it gem! v till it is tender j thea
ftrain it in ^ cullender, put it before the firt for tea
minutes to drain and dry; have fix eggs boiled hard,
put the rice in a diih, garni(h it with tb^ eggs cue
in two, and fend it up with the currey,
.... . ^ ^
Larks Pear Fafiion^
TAKE twelve larks, trufs them clofr, and cut
off the legs, feafon them with beaten cloves, mace,
pepper, and fait, wrap them up in good veal force*
imeat, and (hape them like a pear, fticking one le^
at the fmall end like the ftalk, rub them over with
the yolk oP an egg, and fprinkle bread-crumbs over
therp^ butter a difh, put them in, and hake them
half an hour ; put them intQ a hot di(h, with gravf
jn a boat. They are a fine garnifh for large diftes*
Woodcocks or Snipes in a Surtout.
TAKE three woodcocks, or five fnipesj take out
.the trails, and half road them r make a large quaO'^
tity of good veal force-meat, roll a (heet out, put it
•ac the bottom of a difh, and lay in the woodcocks
or fnipes, chop the trails and throw over (hem i take
a pint of good gravy, a gill of fre(h muQirooms, a
few truffles and morels, a fwectbread boiled and cut
in pieces, artichoke bottoms cut in little pieces, dew
|hem altogether for ten minutes, and fhake them
round often ; beat up the yolks of three eggs with
a little white wine, and ftir altogether one way till it
is thick •, then 'take it off and fet it to cool j when
cold, pour it into the furtout, put in the yolks of
hard eggs here and there, feafon it wkh beaten
inape, pepper and fait to. your taite, cover kover
with
«98 M A P E DISHES;
with fofcc-meat, and orimment it with* a knife as yoo
imcj ; nib it Oyer with the yolk of an egg, fend k
to the oven, and bake it half an hour ^ when doQe>
fend them to table hot.
7j Salmee Woodcocks or Snipes.^
TAKE the trails put, half roaft them, cut them
in quarters, and put them in a ftew-pan, with a lit-
tle gravy, two (hallots (hred fine, a glafs of red
wtne« a little fait and Cayan pepper, the juke of
Ikalf a lemon, the trails chopped fine, cover tbeoi
dofe, and (lew them for ten minuses ; make a dry
ioaft^ cut it in quarters, pour the falmee over it,
aAd garnifh with lemon and beet*root.
Tb Salmee a wild Duck^ or any Sort of wild
Fowl.
HALF roaft them, and cut ohem up as for eat-
ing; put a gill of gravy, a gill of red wine, fix
ftallots chopped fine, the juice of a Seville orange
%r lemon, fome Cayan pepper and fait, into a lilver
cbaffing-di(h, and fet it over a lamp till it boils ap ;
then put in the wild fowl, put on the cover, make
k thoroughly hot, and fend it to table in the chafSng-
A]&k. If you have not a chaffing-dilh, ftew it in a
ftew-pan, pour it into a hot di(h, cover it over, and
iend it to uble as hpt as you can.
Macaroni a la Parmazan.
TAKE a quarter of a pound of fmall pipe maca-
roni^ put it into two quarts of boiling water, with
a i>it of butter^ and boil it till it is tender; then
ftrain it in a fieve and let it drain, grate half a pound
€f Parmazjin cheefe, put the macaroni into a ftew-
pan,
^
f.
MADE P I S H E $• 299 .
an, with a gill of cream, two ounces of butter, a
tw bread-crumbs, and half the chccfe, ftirit about
till the cheefe and butter arc mekcd ; then put the
macaroni ibto a dilh, fprinkle the reft of the cheefe
over it, and with a lalamander or hot iron make it
of ^.'^ne brown, and fend it to table a$ hot as
polliblc.
ji Mock turtle,
»
TAKE a fine large calf's head with the ikin 00^
fcald it and wa(h it clean, and boil it three quarters
of an hour ; then take it up and flit it down the-
face, take the ikin and meat off the head as whole
and clean as poflible, but be careful you do not
break the ears, lay it on a drefler, BU the ears with
force-meat, and tie them round with cloths ; taka
out the eyes, and cut the meat from th« bones % peel
the tongue and cut it in flices, with the fat and belt
parts of another head, without the flcin and boiled
as Jong as the above, cut in flices *, put the flicea
into a ftew-pan with the flcin on, (the fkin fide down-
wards) three quarts of veal gravy, cover \t clofc^
and ftc# it gently for one hour over a gentle fire;
then put in three fweetbreads boiled and cut in
pieces, half a pint of fre(h muftirooms, one ounce
of truffles and morels, four artichoke bottoms, each .
cut in four, an anchovy boned and cut fmall, arul
feafoned high with Cayan pepper and fait; put ia
three pints of Madeira wine, two fpoonsful of ketcht
up, one of lemon pickle, a quarter of a pound of
butter mixed with flour, and let it all (lew half an
hour longer; (kim it well, fqueeze in the juice of a
lemon, and put in the yolks of fix hard eggs; boil •'
the twQ brains, cut them in fquare bits about a^jbig
as a large nutmeg, and dip them in a ftiff batter \
luvc a pan of hot fat, fry them of a nice brown,
and
t •
30O R A G O U S.
ind put them on a ficve before the fire to drain ;
make a rich force-meat, roll it in a veal caul, then
in a cloth, and boil it one hour \ cut it in three parts,
the middle piece the largeft, put the meat in the
di(b, lay the head over it the fkin fide uppermoft,
take the cloths off the ears, put the largeft piece
between them, and make the top of the ears to
meet round it, which is called the crown of the
turtle 5 lay the other fliccs of force-meat on the nar-
row end, put fome of the artichoke bottoms, eggs,
mufiirooms, and brains all over it, put the gravjr
boiling hot over it, and fend it away as quick u
pofliblei as it foon gets cold.
C H A. P. XII.
R A G O U
Beef.
TAKE about fix or eight pounds of the thia
flank of beef, that has fat at the top, cut
Iquare, or any piece of beef that is all meat and has
fat at the top, the rump will fuit well, cut the meat
from the bone, and flour it all over -, put half a
pound of butter into a ftew-pan, and fry it of s
nice brown all over; pour out the fat and put in
two quarts of good gravy, a pint of white wine, a
bundle of fwect herbs, two or three (ballots, and a
blade of garlxck chopped fine, fome whole pepper,
clovci*
^
Jt A O O U S. 301
cloves, and mace, cover it clofc, and ftcw it gendf
for four hours ; then take out the beef, ftrain off the
gravy, and fkim off the fat; put four ounces of
gutter into a ftew-pan and melt it, put in two
fpoonaful of flour, aod (lir it till it is fmoothj then
with one hand pour in the gravy, and keep it ftirring
with the other as before; feafon it vrith Cayan pep-
per and fak, put in a veal fweetbread cut in pieces^
an ox palate boiled tender and cut in pieces, a giU
of pickled mufhrooms, half an ounce of truffles and
morels blanched and walhed well, two dozen force*
meat balls boiled, and an artichoke bottom or two
cut in pieces; then put in the beef, with a fpoonful
of elder vinegai;, (lew it fifteen minutes, and fkim
K well ; put the beef in the difh, pour the fauce over
it, aqd garniih with lemon and beet-root. .
For variety, you may cut the white part of a do-
zen heads of cellery about two inches long, boil it
in water till it is tender, and put it in inllead of the
other ingredients ; or when cucumbers are in feafon^
pare fix of them, take out the cores, ftew them ia
fome of the gravy, and put them over the beef.
Ox Palates.
TAKE four ox palates, put them into a pot of
water, and boil them till the two fkins will come off*
take off the fkins, wafli them clean, cut two ia
fouare pieces and twq in long pieces ; take a quart
of good brown culjis and put them in, with fome
frclh or pickled mufbrooms, truffles and morels, the
yolks 0/ four hard, eggs, a dozen force-mea( balls
boiled, two artichoke bottoms boiled tender, and
ftew them for twenty minutes ; put them into a hoc
di(h, pour the fauce over them, and garnilb with
beet-root and lemon.
Neck
Jl A G 6 U ^*
Neck of VeaU
' I
, .TAKE the bcft end of a neck of veat, tdt u intd
chops, flatten them with a cleaver, feafon chem with
beaten cloves, .noace^ prpper, and ralt> and lard
-tbem on one (ide, fprinklc thenn over with lemon-peel^
^weec herbs^ and parfley fhred fine; batter half fteets
.of paper, wrap rhem in^ and broil them very gently
."•vera clear fire for half an Ivour; iri ihe mean time
•take a prnt of brown cullis, put in trulBes and
morels, pickled mtc&rooms, aii . artichoke hottom
cue in pieces, fome force-meat and egg balls boiled>
and boil them op five minutes -, put it in a -dHb the
iarded fide uppermoft, pour the ragou over it, an^
garnifh with fried oyfters, beet^root; or lemotii.
»
, Breaft of Veal.
. . TAKE about fix pounds of a brcaft of veal, cut
it in fquare pieces, pepper^ fait, and fiour it, fry it
brown in freib butter ; then pour ia a quart of good
gravy and a gill of white wine, put in a bundle of
fweet herbs, an onion chopped fine, cover it clofcj
and (lew it till it is tender; fkim it well and take
out the fweet herbs ; if it is not thick enough, put
,in fome butter mixed with flour^ fome truffles and
jnorels, pickled or frcfh mulhrooms ftcwed, the
fweetbread boiled and cut in pieces, an ox palate
boiled tender and cut in pieces, fome force-meat and
egg balls, fqueeze in the juice of a lemon, feafon it
-with pepper and fait to your palate, and ftcwitfbr
fifteen minutes longer ; put the meat in the dilhf
pour the ragou over it, and garnifh with lemon and
bcet-roor, fried oyfters, or fmall patties»
R A G O U S. 30^
Another Way.
HALF roaft a bread of veal, cut it in fquare
pieces, and put it into a ftew-pan, with a quart of
gravy, half a pint of white wine, a bundle of fweec
herbs, an onion ftuck with- cloves, fome pepper and
lalt, cover it clofe, and ftew it one hour ; theii take
out the veal, pull the bones out, drain off* the
gravy, and flcim it clean from fat ; put a quarter of
a pound of butter into a ftew-pan, melt it, and put
in two fpoonsful of flour ; ftir it till it is fmooth, and
pour in the gravy ; put in a fweetbread cut in pieces,
half an ounca of truffles and morels blanched and
wa(hed clean, fome pickled or frefh mu(hrooms
fiewcd, the yolks of fix hard eggs, fome force* meat
balls, and an ox palate boiled tender and cut in
pieces ; ftew it up for fifteen minutes, feafon it witk
Cayan pepper and fait, fqueeze in the juice of a le*
moo, put in the veal, and make it very hot; put
the veal in a difli, pour the ragou over it, and £ar«
nifli with lemon and beet-root.
Sweetbreads.
TAKE three fweetbreads and blanch them, cut
two of them in fquare pieces, rub the other over
with the yolk of an egg, and roaft it of a fine
brown 5 make a pint of brown cullis, put in the cut
fweetbreads, with a gill of frelh mulhrooms, a few
truffles and morels, two artichoke bottoms boiled and
cijt in pieces, a dozen force-meat and egg balls
boiled, cover them clofe, and ftew them gently for
twenty minutes; fqueeze in the juice of half a le-
mon, and give them a tofs ; then put the ragou ia
the difli, the roaft inv the middle, and garniih with
lemon and beet-root.
r
r
J
fm.
194 |t A & O U Si
jL^^ ^ Mutton.
TAKE % iiiiall leg of inutcon, cut off the fat
anfd fkin, and cue it very thin the right way of cbo
grainy put a quarter of a pound of butter into a
ftew-p^n^ fhake a little flour over the meat and put
VL in^ with half a lemon^ half ap onion chopped fine,
afmall bundle of fweet herbs, a liule mace, pepper^
aind fait, and ftir it a minute or two ; then put. in as
much ^^vy as will moiften it> mince an anchovy
imall, mix it with a little flcAar and butter, and put
ui, itir it well together over the fire for fix minuta,
then throw in a few whole capers, take out the fwtct''
breads, and piit it in a hot difb.
Livers.
[ TAKE fix large fowl livers and one turkey livcfi
pick out the galls and throw them into cold water;
take the fix livers and put them into a ftew-pan, with
fialf a pint of gravy, a gill oi frefli mulhrooms cut
fmali, fix cocks-combs or Hones, a fcV truffles
boiled, a fpoonful of ketchup, a little pepper and
ialt, a piece of butter mixed with flour as big as a
Cht;fnut, cover them, and ftew them for fifteen mi-
nutcs; butter a piece of paper, wrap the turkey's
liver in ir, and broil it of a fine brown ) take oW the
{>apcr, put it in the middle of a dUb, the ftewed
iyers round it, pour the fauce over all, and garnifb
with lemon and beet root*
• ft
Pigs Feet and Ears*
TAKE two pigs feet and t\yo cars, fcald thcin^
fplit the feet in two, and put a bay Itaf between, tic
ihcm up> and boil them till they are tender ) boil
the
ft A GJ 6 tJ S*
305
ihie tars for a quarter of art hour, then cut them in
tlips about two inches long and as thick as a quill^
p\it them into a {lew-pan» with a pine of good gravy,
an onion chopped fine> and ftew them till they are
tender; feafon them with pepper and falt^ and put
in a piece of butter mixed with Hour, a fpoonful of
muftard^ and a little elder vinegar, ftew them five
ininutes longer^ and Ikim them; rub the feet ovef
^ith the yolk of an egg^ fprinkle bread-crumbs on
them, and fry them in plenty of far, or broil them
bf 1 hice brown ; put the ears in a dilh^ and lay the
feet roubd them:.
n
TAKE i^ fmall fore-quarter of houfc lanAb^ cut
bff the knuckle- bone^ take off the fkin^ lard it with
bacon, and half roaft it ) then put it into a ftew-
pan, with a quart of brown cullis, a pint of frelh
muihrooms, fome truf&es and morels, two or three
lambs fwcctbreads, cover It clofe, and ftew it one
hour very gently •, fry a dozen oyftcrs and a dozett
force-meat balls, lay the lamb in the di(h^ fkim the
fat clean from the ragou^ pour it over the lamb, liay
the oyftcrs and balls round it, and garnilh with
watcr-creffcSi >
Lamb another W'ay^
CUT a ribs of lamb in fix or eight pieces, feafon
them with beaten mace, cloves, pepper, and fait ; put
a quarter of a pound of butter into a ftew-pan> flour the
laaib) and fry it of a light brown; duft in fome flour,
and put in a pint and a half of gravy, a gill of
^hite wine, a bundle of fweet herbs, half a pint of
ffeQi mulhfboms, a few trufBes and morels^ a fpooq^
X ful
3o6 R A Q O y S.
fill of ketch up« cover it clofe, «od dew it till it if
tender s then flciin the fat oflT very ckan, feafon it
with Cayan pepper and falt^ fqueeze in the juice of
half a iemon, and let it fimoicr up^ then put the
lamb in the difhj pour the fauce over it, lay ^ dozen
fried force-meat balls round it, and garnilh with
lemon and beetproot,
Breajl of Lamb.
TAKE a breaft of lamb, feafon it with beateo
cloves, mace, pepper, and fait, flour ir^ and fry it
of a light brown in frefh butter \ put in a pint of
.gravy, a glafs of white wine, an onion, a bundle of
fweec herbs, cover it clofe, and dew it half an hour;
then take out the lamb, fweer herbs,- and onioo;
fkim off the fat, put in a little butter mixed with
flour, a few pickled muflirooms, truffles and morelsi
feafon it with pepper and fait, fqueeze in half a le-
mon, boil it up, put in the lamb, and make it hot»
then put it in a difli, pour the iauce over it, lay fried
force-meat balls round it, garnilh with lemi^n asd
beet-root, and fend it for a fide-dilb*
CHAP.
t 3«7 1
CHAP. XIIL
PRICASEES.
Neat^s Tongue.
BO 1 L a frefli neat^s tongue till it is tender, peel
it, cut it into thin dices, flour it, and fry it in
frefli butter; pour out the butter and put in a pine
of white gravy, a ^lafs of white wine, a bundle of
fweet herbs, an onion^ a little beaten mace, pepper
and fait, and llmnrier all fogecher half an hour $ then
take out the tongue^ (train off the gravy, and put it
into the ftew-pan again ; beat up the yolks of two
^gg$> ^ little grated nutmeg, a piece of butter as
big as a walnut mixed with flour, put in the flour
and butter, Ihake it about till the butter is melted^'
then the eggs, and ihake it together about a minute ;
put it into the diih, and garnifh with lemon and
beet-root.
Ox Palates^
TAKE four ox palaces, wafh them well, and boil
ibem till they are tender; take the fkins off, cue
them in fqu are. pieces, and put them into a ftew-
pan, with a pint of veal broth, . a bundle of fweet
herbs, a few frcfh mufbrooms, a little beaten mace,
pepper and fait, fome butter mixed with flour, and
ftew them gently for twenty minutes; ikim them
and take out the herbs ; mbt the yolks of two eggs
with a little cream, grate in a littic nutmeg, put it
X a in.
3o8 P k I C A S E E S.
in, and keep (hak'mg the pan one way till it is thick;
fqueeze in the juice of half a lemon, di(h it up,
and garniih with Icmon«
Lamb Cutlets.
' V
TAKE a leg of houfe lamb and cut it into thin
cutlets acrofs the grain, put them into a. ftew pan,
and make fome good broth with the bones, (bank,
&c. enough to cover the coUops, drain it into the
ilew-pan with the collops, with a bui\dlp of fwect
•herbsj an onion, a little cloves and mace tied in a
muflin rag, a few frefli mufhrooms, and ftew them
gently for ten minutes ; then take out the fweet
herbs and onion, fkim off the fat, and put a piece
of butter mixed with flour, a few truflSes and moreb
boiled and wafhed clean, a dozen force-meat balls
boiled, and feafoned with Cayan pepper and fait to
your palate ; give it a boil up, and if there is any
fat on (kirn it ofFj beat up the yolks of three eggs
with half a pii>t of cieam, grate in a little nutmeg,
and keep Ihaking the pan one way till it is thick and
fmooth •, then put the cutlets in the di(h, pour the
fauce over them, and garnifli with lemon and beetr
root.
Lamb Stones and Sweetbreads.
TAKE a dozen lamb ftones and fix fwectbrcads
and parboil them, (kin the ftones, flit the fweetbreads
in two, and put them into a ftew-pan, with half a
pint of veal broth, a bundle of fweet herbs^ and a
few frefli muflirooms, cover them clofe, and ftew
them for ten minutes; then put in a Iktle buner
mixed with flour, boil it up, and flcim the fat off;
take out the fweetbreads, and put in Tome afparagus
tops, boiled tender, 4 few force-meat and egg balls
boiled^
F R I C A S E E S. 309
boiled, beat the yolks of two eggs with half a pine
of cream, grate in a little nutmeg, with fome fair,
put thefc in, and keep the pan fliaking one way rill
they arc thick and fmooth ; fquecze in the juice of
half a lemon, then difh it' up, ^nd garnifli with Ic^
cnon and beet root,
Tripe.
TAKE a piece of double tripe, cut it in pieces
about two inches fquare, and put it into a ftew-pan
of wate-r, with a bundle of fweet herbs and an onion,
and boil it till it is quite tender; in the mean time
make a quart of beftemeU as dire&ed in the chapter
for nnade difiies, ftrain off the tripe, and put it in,
with fome pickled muflirooms, oyfters blanched, and'
force-meat balls boiled ; give it a boil up, then put
it into the dilh, and garnilh with lemon.
Another Way.
TAKE a piece of double tripe and cut it in fquare
pieces, put it into a ftew-pan with a pint of veal
broth, a bundle of fweetherbs, two (ballots chopped
fine, and a few frefh muflirooms, cover it clofe, and
Hew it half an hour ; then^ take out the fweet herbs,
Ikim it, and put in a piece of butter mixed with
flour, a dozen oyfters blanched and bearded, a dozen
force-meat balls boiled, Ihake them round till the
butter is melted, and feaibn it with pepper and fait ;
mix the yolks of three eggs with half a pint of
cream, and put in a littled grated nutmeg, keep it
Ihaking one way till it is thick and fmooth \ fqueeze
in the juice of half a lemon, difli it up, and garnifli
with lemon.
310 f R I C A S E E S.
Tripe a la Kilkenny.
FARE a dozen large onions and wafh chem weR^
put them into two quarts of wacer^' and boil them ttU
they are tender s^ cut about twp pounds of doubie
tripe in fquare pieces^ put it in, and boil it M^th the
onions a quarter of an hour ; then draiR off almofl
the whole of the liquor from itv put in a quarter of
a pound of butter, ihake in a little flour> put in a
large fpoonful of muftard, a little fait, and fbake it
all over the fire till the butter is melted ; put it into
the di(h, and garnifli with lemon and barberries.
This is much efteemed by the Iri(b nobility anc)
gentry.
Chickens brown ^
TAKE two chickens, draw and finge them, cue
them- in pieces, pepper, fair, flour, and fry them of
a nice brown in frc(h butter ^ drain out the fat, and
put in a pint of good gravy, a bundle of fweet
herbs, half a pint of frefh mufhrooms, a few truffles
and morels walhed clean, two (ballots chopped fine,
a piece of butter as big as a walnut mixed with flour,
a little pepper and fair, and flew them for half an
hour; take out the fweet herbs, jfkim them cleao
from fat, fqueeze in the juice of half a lemon, fliake
them about, put them into a hot dilh, and garnifli
with lemon and beet-root.
Chickens white.
m
TAKE two chickens, draw and finge tfiem, cue
them in fmall pieces, and put them in warm water
to draw out the blood; put them into a ftew-pan,
with three quarters of a pint of veal broth, (if you
have
F R I C A S E E S. 711
have no veal broch water will do) a bundle of fweec
herbs, a little beaten mace and fait, half a pint of
^ frefli muflirooms, two. ihallots chopped fine, and a
little lemon-peel, cover them clofe, and ftew them
half an hour; then take out the. herbs and lemon-
peel, put in a piece of butter as big as a walnut
mixed with flour, a few truffles and morris boiled
and walhed very clean, boil it till it is thick, and
ikim off all the fat; mix the yolks of two eggs with
a gill of cream, grate in a little nutmeg, puf. it in,
and keep the pan fhaking one way till it H thick and
fmooch , fqueeze in half a lemon, fhake it round,
difh it up, and garnifh with lemon and beet-root.
If you have no frefh mufhrooms, put in ai gill of
pickled ones waQiied in warm water, to either of the
above receipts.
«
Rabbits brown.
TAKE two young rabbits, cut them in fmall
p?etcs, flit the head in two, throw away the bloody
pan. of the neck, pepper, fait, and flour them, and'
fry them of a nice brown in frefli butter ; pour out
the fat and put in a pint of gravy, a bundle of fweet
herbs, half a pint of frefli muflirooms, a few truffles
and morels waflied clean, four fliallots chopped fine,
a little pepper and fait, cover them clofe, and ftew
them for half an hour; then flcim them, put in a
ipoonful of ketchup, fqueeze in half a lemon, take'
out the fweet herbs, and put in a piece of butter as
big as a walnut mixed with flour, boil them up till
they are thick and fmooth, ikim oflF the fat, put
them in a hoc difl)> and garnifli with lemon and
beet- root.
X 4 RabbiU
jia r R I C A S E E 8,
Rahhits wiute,
TAKE two young rabbiu and cut them in fnidl
pieces, cut off* the heads and bloody part of the
necks, and do not ufc them, put them into warm watcf
to foak out the blood, then pMt them into a (lew-pan,
with a pint of veal broth, (if you have no broth
water will Ao) a bundle of fweet herbs, an onion, a
little beaten mace, four (ballots chopped fine, half \
pint of frefti mufbrooms, a little fait, ^nd a litrle
lemon-peel, cover them clofe, anc) ftew them half
an hour; then take out the fweec herbs, Icmon-pcel, and
onion, and put in a piece of butter as big as a walnut
mixed with flour, a few irijffjes and morels boiled
and wa(hed cjean, boil it up, and Ikim the fat off
clean % mix the yolks of two eggs with half a pint of
Cream, grate in a liftte nutmeg^'and keep jhaking
the ftew-pan one way till it is thick and fmooth \
fquceze in the juice of half a leipon, give it a Ibake
about, then dilh i( pp^ apd gacniQi vfith Icmoq aocl
licet roo(.
TAKE fit pigeons and cut them in qiiartcrs, fca:
fpn them wjth bcateq m^ce, pepper and fait, flour
them, fry them of a light brown in f(c(h butter, and
put them on a (leve to drain j then pu( ihem into a
ftew'pan, with a pint of gravy, a gill pf red yvinc,
1. . . ji _f j-j^,gg( herbs, a piece of (t mon-pecl, four
pped fine, cover them clofc, apd ftcw
n hoyr t then put ir^ a piece of butter
flour, fcafon it with pepper and fatt,
nr truflles and morels boiled and walheq
w force meat, balls boiled, and lome
(hrooms, f<^uec?e in the jvice of half a
• F H I C A S E E S. 313
lemODt cover them, and ftew them for ten minutes |
(kim them dean, put them in a di(b, 4nd garnifb^
wjth l^mon and beec-root;
pigeons wbite^
TAKE fix young pigeons, draw and finge them^-
cut them in quarters, put them inpo warm water to
foak out the biood, th^n put them irito a (tewv^pan,
vith a pint of yeal broth, a gill of white wine, a
bundle of fweet herbs, four (h^llots chopped fine, a
little beaten mace, pepper and fait, 9 little lemon-
peel, half a pint of frefh muQirooms, and a piece
of butter mixed with flour, cover them clofe, and
ftcw them h^lf an hour ; then take out the fweet
herbs and lemon-peel, fkim the fat off clean, put in
fpme afparagus tops boiled tepder, mix the yolks of
two eggs with a gill of cream, grape in a little nut*,
meg, ^nd put it in, (hake the pan one way till it is,
thick and irnooth, fquecze in the juice of half a le*
pion, give ic ^ ihake round, put then) in a di(h, and.
^armi)> with lemon ^nd bect-foot.
Pigeorfs tibe Italian Way.
* • »
TAKE fix young pigeons, draw and fmge them,.
cut them in quarters, feafon them with beaten mace»
pepper and fialt; put h$ilf a pint of fwee( oil into a
fiew-pan, and fry them brown ; then put in a pint
of green peas, an onion, a little garlick fhred fine,
and fry them in the oil till the peas are ready to
burft ; then put in a pint of boiling water, a gill of
oil, fome parQey Ihred fine, pepper and fait, and
(lew them for half an hour ; then beat up the yolks
of three eggs with a fpoonful of vinegar and put in,
](ee|p (baking the pan for a inoment ^ then put them
ia
'^J4 FRICASEES.
in a di(h, with the fauce over them, and garniih with
lemon*
BOIL twelve eggs hard, take off the fliells, cut
four in halves and four in quarters ; have ready half
at pint of cream and a quarter of a' pound of frcih
butter, ftir it together over the fire till it is thick
and fmooth ; grate in a little nutmeg, lay one whole
egg in the middle of the dilh, place the others all
round, pour the fauce over, and garni(h with the
yolks ol: the other three cut in two.
Calves Feet and Chaldron tbe^ Italian Way.
RUB the crumb of a three-penny loaf through a
cullender, (hred a pound of beef-fuec very fine, t
Jarge onion, four cloves of garlick, and a handful
of parfley, fcafon it with pepper and fair, mix it up
with eight eggs well beaten, and (luff the chaldrbn,
tie it up, and boil it in a pot of waterfor two hours^
take the four feet, fplit them, put them into a deep
ftew-pan, (lew them with three pints of water till
almoil tender, and feafon them with beaten mace,
pepper and fait; take two quarts of green peas and
an^onion (hred fine and put in, and ftew them till'
the peas are done, beat up the yolks of four eggs
and put in, ftir them round a moment ; put the
chaldron in the middleof the dilh, the feet round it,
fquceze in a lemon, and pour the reft over it.
CHAP*
1
J
t 3^S ]
CHAP. XIV.
ROOTS AND VEGETABLES.
^r^/^ Rules to be obferved in drejjing Roots and
Vegetables.
I\E fure to be very careful that your greens, cab-
J bages, cauliflowers, &c. are picked free from
flugs or filth, and well waflied in plenty of water;
fpinach fhould always be wafhed in three or four
different waters, as it contains the fand more than
any other vegetable 5 your roots pared clean, or
ftraped, and well wa(hed ;, then put them in a ficve,
cullender, or earthen pan, for fear of fand or duft,
which is apt to hang about wooden tubs. Boil all
your greens by themfelves in plenty of fpring water
with fait in it^ boil no kind of meat with them, as
it will make them greafy and difcolour them; and
never ufc iron pots or pans, as they arc very im-
proper vcflels for the purpofe ; let them be copper
or brafs well tinned, or filver. Tike care you do
act boil them too much, but let them have a little
crifpnefs ; for if you boil them too much, you will
deprive them of their fweetnefs and beauty. Let
them be well drained before you put them in the
di(h, as. nothing is more difgreeable than to fee the
diOi floating, with water,
Greem
3i6 ROOTS AND VEGETABLES.
Greens and Sprouts.
AFTER you have picked and wafhed them as di-
reftcd, put plenty ot fpring water in a pot or ftcw-
pan, and when it boils throw in a handful of falt»
put in the greens or fprouts, and make them boil
up quick ; while they are boiling prefs them down
with a (kimmer, and try them often, that they may
not be boiled too much ; when done, take them up
in a clean fieve or cullender, and put xhem over the
hot water a few minutes to drain, but not too long,
as the (team will make them yellow ; then put them
in a di(b, and garnilh them with boiled carrot cut ia
any fliape you pleafe, with melted butter in a boat,
Cabbages.
IF your cabbages are young, fplit them in two 5
if old, cut them in quarters ; wafh them clean, boil
them in plenty of fpring water and fait, as direScd
for greens j when they are done put them on a ficvc
oh cullender to drain, (the fame if they are young
fummer cabbages or favoys) fend them in a diih in
halves or quarters. If rather old, chop them up,
put them into a ftew-pan, with a piece of butter, a
little pepper and fait, ftir them about till the butter
is melted, then put them in a difli, and garniib with
boiled carrot, with melted butter in a boat«
Cauliflowersn
GUT the ftalks and coarfc leaves off you cauli-
flowers, but leave on the tender leaf round the
flower, and wafh them clean } have a kettle of fpring
water boiling, put in a handful of fait, put in the
cauliflowers, but do not let them boil too faft, as
that
ROOTS AND VEGEtABLES. pf
that will break the flower, and fpoi) the beauty d(
them i (you may know when they are done, by try-
ing them with a fork in the middle of the flcfwer)
then take them up and let the water drain from
them, put one whole in the middle of a difh^ cu(
the reft in fprigs and lay round it, with melted but*
ter in a boat.
Jbiotber Way.
AFTER you have boiled the cauliflowers as be-
fore directed, put a quarter of a pound of butter
into a ftew-pan^ with a fpoonful or two of water,
duft in a little flour, and melt ic^ add a little pepper
and fait, cut one cauliflower into fmall fprigs and
put in, and keep (baking ic for a few minutes ; lay
the dewed in the middle of the dilh^ cut the reft in
quarters and lay round it.
Broccoli.
TAKE a dozen heads of broccoli, (trip oflF all
the fprigs up to the heads, and with a knife cut off
all the hard outfide (kin and fprigs and throw them
into cold water; have a ftew-pan of fpring water
boiling, put in fome fair, then the broccoli, and
when the ftalks are tender the broccoli is done ; put
a piece of toafted bread in a di(h foaked in the water
the broccoli was boiled in, put the brpccoli on it,
and fend melted butter in a boat.
Spinach.
PICK the leaves from the ftalks^ wa(h it in plenty
of water three or four different times, and put it
into a cullender to drain ; have half a pint of boil-
ing water at the bottom of a ftew^pan^ put in the
ipinacb^
3i8 R00t» ANi) VEG£TABLES.
fpinach, put Ibme lalt on it^ covet it clofe, andbQil
ic up quicks Cas. it fwells up prefs it down with tiie
back of a fpoon) when it is tender drain ic oiF> and
fqueeze it between two plates till the water -is
fqueezed out 3 then cut it in what form you plcafe
and put it in a difh> with plain butter in a boat*
CarroHk
IF they are young fpring carrots^ put them in i
large fauce-pan of foft water, with their (kins 00|
and boil them till they are tender \ then take them
out, and with a clean cloth rub the (kins off, and
put Tome whole and fome in dices in the did). If
old or Sandwich carrots, with a diarp knife pare the
Ikins off very clean, and boil them in plenty of foft
water till they are tender ; cut them in dices, or what
fliape you pleafe, put them in a didi, pour mdtcd
butter over them, or fend it in a boat*
TAKE as many as you want, pare the rinds otf
clean, wadi them, put them into a large fauce-paa
of foft water, and boil them quick till they are
tender ; then drain them into a fieve or culleoderi
fqueeze the juice out between two plates, and put
them in a didi, with melted butter in a boat. Tou
may madi them in a dew-pan, diake in a little flouTi
put in a gill of cream, a piece cf butter, a littk
fair, and dir them till the butter is melted; then
put them in a di(h or bowl, with a piece of butteri
a little pepper and falti and madi them up till the
butter is melted.
farfnefs.
ROOTS AND VEGETABLES* 319
Parfneps.
PARE the fkins off very clean, and flit them half
way down the middle, put them on the fire in a large
pot of foft water, and boil chem till they are tender^
which you may know by running a fork through
them ; when they are done (train them off, cut them
io quarters, or any fhape you pleafe, sind put theoEi
in a diih^ or round fait fifli, with melted butter in n
boat.
»
Majhed Parfneps.
AFTER they are boiled tender bruife them finft
in a mortar^ or on a clean dreifer with a broad knife,
put them into a llew-pan, with a piece of butter, a
lictle cream and fait, and ftir them about till the
butter is melted ; put them in a di(b, with fome cut
in flips and put round them for garniib.
Potatoes.
WASH them very clean, put them inta a faucc-
ptn, nearly cover them with cold water, put in a
little fait, cover them clofe, and boil them very
gently, but look at them often ; when the fkins be-
gin to break try them with a fork, and if they are
4one flrain the water from them, cover them clofc
to fleam for a few minutes, then peel them, and
put them in a di(h, with melted butter in a boat.
Or thus : pare them firft, wafh them clean, and put
them into a fauce-pan with a little cold water, cover
ihcm clofc, boil them very gently, and look at theqi
often, that they do not break to pieces j ftrain the
water off, and put them into a difh, with melted
butter in a boat.
Majhe4
|26 R66tS AND VEGEf AbLE^.
Mafhed "Poiaioeu
AFTJER they are boiled and ptfclcd mith them Id
a mortar, or on a clean board with a broad knife,,
and put them into a Ilew-pan; to two pounds of
potatoes put in half a pint of milki a quarter of
a pound of butter^ a little falc^ put them over the
fire, and keep them Airring till the batter is meked^
-but take care they do not burn to the bottom ; put
them in a fmall diih^ and with a knife (hape them
in any form you pleaftA
tVindfor beans*
NEVER fhell them till near the time you waii
to boil themj for if they are young they will turn
red ; have a pot of fofc water boiling, put in a liitk
•fait and a large bunch of parfley, put in the beanSj
and boil them quick ; as foon as they are tender
ftrain them in a cullender or fieve j (take care they
do not fall to the bottom, for that will caufe them
to be red) put them in one difh, with a piect of
boiled bacon in another, and parOey and buttct in a
boati
French IBeani.
TAKE as many as you want^ firing them, flit
them in two, cut them acrofs^ and throwtfiem into
fpring water as you cut them •, have a large Hftcw-
pan of Ipring water, when it boils put in a handful
of fait, drain the beans out of the cold water, put
them in, and boil them quick ; as foon as they are
done ftrain them in a ficve or cullender, let therti
drain a moment, and put them in a difh, with plaia
butter in a boat.
Afparagus,
ROOTS AND Vegetables* ^h
Afpard^ui.
SCkAPE all the white part of the italics very
dean, pick off the buds clofe to the heads as you
fcrapc them, throw them into cold fpring wacer^
and waih them out clean ; tie yoiir afparagus up in
bundles with bafs, if you dan get it, as packthread
cuts it to pieces, and cut the root-ends even i have a
wide pan of fpring water, when it boils put in fome
fait, put in the afparagus, and boil it moderately;
(be careful ie is not done too much, as that will
fpoil both colour and tafte) have a thin toaft rotind
a loaf nicely toafted, cut it in fquare pieces, dip them
in the afparagus water, and put them in the difli ;
take up the afparagus, lay it on the toaft with the
white ends outwards, and plain butter in a boat*
Never pour any melted butter over, as that makes
it greafy to the fingers.
Artichokes.
m
Wring off the ftalks, mind you pull out thi
ilrings, and wafli them well in plenty of water ;
have a large pot of water, when it boils put in
fait, put them in tops downwards, and boil them^
but not too faft i one hour and a half iitrill boil
them, but that you will know by pulling out one
of the leaves, if it comes out eafy they arc done %
then take them out, and lay them upfide down to
drain, put them in a dilh, and for every artichoke
have a tea-cup full of melted butter.
Green Peas*
Have your peas ihelled as near the time yoti
I'^aAt to dreis them as pofllble \ have ^boiling water
in
322 ROOTS AND VEGETABLES.
in a fauce-pan, put in the peas, a little fait, a fmatt
knob or two or I'ugar, and a fprig or two of minC|
boil them quick, and when they dent they are done;
llrain them in a fieve, take out the mint, and put
them in a di(h ; have a little mint boiled by itfdf,
chopped fine^ and put round j or you may put fomc
butter in the diih, and ftir them up till it is meked.
You may broil fome thin dices of ham and lay
round if you pleafe.
Mujhrooms broiled.
TAKE the large flaps and peel off the outfide
ikin, fcrape out the black in the infide, pepper, fait,
and broil them gently over a clear fire; take a fi^t
of writing paper^ make it in the form of a coffiD>
. brown it before the fire, put it in a fmall diib). aod
put the mufhrooms in»
Mujhrooms Jlewed.
CLEAN a quart of mulhrooms, put them into a
ftew-pan, with a fpoonful of water, a little piece of
butter, a little beaten mace, cover them clofe, and
fiew them gc^ntly fbr twenty minutes ; (take care to
(hake them often to keep them from (ticking) then
piu in a gill of good gravy, a little butter mixed
- with flour, pepper and fait, and the juice of half a
lemon; ftew them till they are thick, fkim tben
clean, and put them in a dilh, with fried fippcKi
round them.
Mujhrooms frtcafeed.
TAKE a quart of button mufhrooms, make them
very clean, and as you clean them throw them into
cold foft water, wafh theca out>. put ibem inGo <
ftew-pant
ROOTS AND VEGETABLES. 32^
ftew-pan, with a little water, a blade or two of
mace^ a little lemon-peel, cover thecn clofe, and
ftcw them very gently over a flow fire for twenty
minutes ; mix up the yolks of two eggs with half a
pint of creatn^ grate in a little nutmeg, take ous
the lemon-peel and mace, put in the eggs and cream^
a little fait, and keep them ftirring one way till they
are thick and fmoothi toaft the top of a French
roll crifp, dip it in hot water^ put it in . the di(b>
fquecze in the juice of half a lemon, put them
over the roll, and fend them to table as hot as
poffible*
Mujhrooins RdgdU.
TAKE a quantity of large muflirooms, peel
them, and take out the infide, put them into a
ilew-pan, with a little water and fait, and let thern
boil up; take them off^ and put in a gill of red
wine^ a little butter mixed with flour, a little beatea
mace and nutmeg, fet them on the flre^ and keep
them ftirring for ten minutes ; in the mean time
broil a dozen, put the ragou into the difli> and gar*^
fii(h with the broiled ones*
PeM and Lettuces Jiewedk,
Take a quart of green peas, and two cabbage
lettuces cut fmall acrofsj and waflied very clean, puC
them into a ftew-pan, with a pint of gravy, a piece
of lean ham or bacon> an onion chopped flne^ cover
them clofe, and ftew them for half an hour j theii
put in a piece of butter mixed with flour^ fome pepper
and fait, cover them, and ftew them till you find
they are very tehder and of a proper thicknefs ; take
out the bamj put them in a diOi, and fend them to
Uble%
V a Pw
324 ROOTS AND VEGETABLES.
Peasjiewed anotbtr Way.
TAKE a pint of peas, put them into a ftew^pan,
with Ibmc parflcy chopped very fine, juft cover
them with water, ftcw them till they arc very ten-
der, and then fweeten them with fine fugar \ be&t
up the yolks of two eggs, put them in, and with a
fpoon keep them ftirring till they are thick \ then
difh them up:
Peas Frangoife.
TAKE a quart of green peas, put them in a
ftew-pan, with a large Spanifti onion, if you have
one, or Englifti ones chopped very fine, and two
cabbage or Silefia lettuces cut acrofs veryfmall, with
half a pint of water, fealbned wkh beaten mace,
nutmeg, pepper and fait, cover them clofe, and kt
them flew gently for half an hour $ then put in a
quarter of a pound of butter mixed with half a
fpoonful of fiour, a fpoonful of ketchup, cover
them clofe, and let them fimmcr half an hour ^ then
dilh them up.
Green Peas with Cream.
TAKE a quart of young green peas, put thera
into a ftew-pan, with half a pint of water, a piece
of butter as big as an egg mixed wkh a little flour,
feafon them with a little nutmeg and fait, a knob ot
fugar, a little bundle of fweet herbs, fome ^arQey
chopped fine, cover them dole, and ftew them for
halt an hour ; (hake the pan often, put in half a
pint of good cream, and give them a boil up; then
put them in a dilb> but be lure to take out the fwcec
Jberbs.
Cucwniers
ROOTS AND VEGETABLES. 315
I
Cucumbers ftewtd.
TAKE fix cucumbers, pare them, and cut them
in three lengthways, take out the feeds, and cur three
of theoi acrofs; peel a dozen fmall round-headed
onioAs, piK about two ounces of butter into a (lew*
pan, n>ake it hot, put in the onions, and fry them
of a light brown ; fhake in a little flour, (tir it till
it is fmooth, put in half a pint of brown gravy, a
gill of white wine, put in the cucumbers, feafon
tben) wkh Cayian pepper and fait, cover them clofe,
and ftew them gently till they are tender ; fkim off
tke fat, Ajueeze in a litde lemon, and then difh
them up.
Cucumbers Jiewed another Way.
TAKE twelve cucumbers^ pare^ and (lice ihem as
thic^ as a crown piece^ but leave one whole, lay
thecn on a coarfe cloth to drain, flour and fry them
in frefh butter of a light brown ; take them out
^ith a (lice, and lay them on a plate before the iire ;
take the whole one, cut a long piece out of the (idcj^
and fcoop out all the pulp ; peel and flice fix large
onions, and fry them brown, feafon them with pep-
per and ialt, (luff them into the cucumber^ put in
the (lice, tie it round with packthread, flour it, fry
it brown, and put it before the fire to keep hot ;
keep the pan on the fire, and with one hand put in
a little flour^ and ftir it with the other till it is
thick, put in a gill of water, half a pint of red or
white wine, two fpoonsfulof ketchup, a little beaten
mace, cloves, nutmeg, pepperj and fait, and ftir it
all together ; then put in . your (liced cucumbers,
give them a tofs or two^ untie the whole cucumber,
Y 3 and
mmm^mtmm^^^^m
326 ROOTS AND VEGETABLES.
and Uy it in the di(h, pour the reft all over ic, and
garoifh with fried onions.
Cucumbers in Ragou.
PARE fix large cucumbers^ cut a flice out of the
fide of two of them, and fcoop out the pulp^ fill
the infide with a light veal force-meat^ put in th^
piece you cut out, and tie it round with packthread *,
cut the other four in two> (coop out the pulp, and
cut them in fquare pieces ; put the forced ones into
a ftew-pan, with a pint of good gravy, a gill of
white wine, a little beaten mace, pepper and fait,
a dozen of fmall button onions peeled, cover them
clofe, and ftew them fifteen minutes ; then put la
the reft of the cucumbers, with a little butter mixed
with flourj a very little Cayan pepper, cover theoi|
and ft^w them half an hour longer ^ fqueeze in the
juice of half a lemon, Ikim off the fat, take the
whole cucumbers our, untie them, lay them in the
middle of the di(b^ and pour the remainder o?er
then).
Cucumbers a la Farce.
PARE fix large cucumbers, cut a long flip out
of the fide of every one^ and fcoop out the pulp;
boil a white^heart cabbage very tender, cut out the
heart only, and chop it fine, with a large onion,
fome parfley, pickled mufiirooms, and two hard eggs
chopped fine, feafon it with pepper, fait, and nutmeg,
mix it up with the yolk of an egg, and ftuff the
cucumbers with it, put in the pieces you cut out,
^nd tie them round with packthread \ peel a dozen
button onions, put half a pound of butter into a
flew- pan, and fry the cucumbers and onions c^ a
fine brp^n \ ppur out the fat, and put in half a pint
of
ROOTS AND VEGETABLES. 327
of good gravy, a glafs of white wine, a little butter
xnixed with flour, a little Cayan pepper and falt»
cover them, and ftew them gently till they are ten-
der ; then take out the cucumbers, untie them, lay
theoi in the diftit flcim the fat off the faucc, if there
h any, fqueeze in a little lemon, and pour the fauce
over them.
If it is for a Lent or Faft dinner or fupper, you
may ufe water and red wine, inftead of gravy and
white wine.
Siirrets fricafeed.
WASH fix roots very clean, and boil them in
plenty of water till they are tender; then take off
the fkin, and cut them in dices : in the mean time
have ready a little cream, a bit of butter mixed
with flour, the yolk of an egg beat up in a glals of
white wine, grate in a little nutmeg, a little fait,
and mix all well together ; put it over a flow fire,
and keep it Airing till it is thick and fmooth ; lay
the roots in the difli) and pour the fauce over them.
,Toy m^y drefs roots of lalfify and fcorzonera the
fame way.
jijparagus a la Petit Pay.
TAKE a large bundle of afparagus, cut off the
green part as big as a pea, wafh it dean, boil it
tender in fpring water, then ftrain it off in a fieve;
put half a pint of veal broth into a flew-pan, with
a knob or two of fugar, a little butter mixed with
flour, and boil it up till it is thick and fmooth; put
in the afparagus, give it a boil, mix the yolks of
two eggs in a little cream, grate in a little nutmeg,
put i; in, and keep the pan fliaking one -way till it
Y 4 I is
r» »■
3^8 ROOTS AND VEGETABLES.
is thick and fmooth ; crifp the top cruft of a fttndk
rcil^ put it in the di(b» and pqt the ^fparagus over
^Jparagus in Ragou.
PICK the buds off* a hundred of afparagus as far
us it is green, cut the green part off* about an inch
long, throw it into water, and boil it^ but not too
much ; take two heads of endive and two young
lettuce.*, well wafhed and cut fmall, and an onion
chopped fine; put a quarter of a pound of butter
into a (lew-pan, make it hot, fry the endive, &c.
for ten minutes, and keep the pan in Diction, fliake
in a little flour, ieafon them with pepper and fait,
and pour in half a pint of gravy, a glafs of white
wine, and let them (lew a few minutes i then put in
the afparagus, leaving out a few for garni(h ; pul
the toprcrufl of a French roll in the difli, pourtfaf
^agpu over, and garni(h with the reft,
Afparagus the Italian Way.
CUT off the green part of half a hundred of
afparagus, wa(h them, boil them tender^ and ftrain
them in a fieve to drain ; put a little oil, water,
and vinegar into a fitw-pan, with a little pepper
and fair, make it t^oil, and put in the afparagusi
beat up the yolks of two eggs and put in, keep it
ftirnng for a moment, then put it in a fmaU dilh.
Afparagus in French Rolls.
CUT the green part off a hundred qf afparagus,
wafh them wrll, boil them, but not too much, and
flrain them off-, take three French rolls, cut a piece
pyt of the top-crufts, (but take care CQ cut them
ROOTS AND VEGETABLES. 329
in filch a manner that they will fit agdn) prek all
the crumb out of the infide, and crifp them before
the fire ; then take half a pint of creanr, with the
jrolks of four eggs, beat up in it a little falc and
nutmeg, and ftir it well together over a (low fire
till it begins to thicken; then put in three parts of
the afparagus cut fmall, fill the rolls with them, put
on the tops, and with a (harp fkewer make holes all
round the tops, and ftick the reft of the afparagus
in, as if it were growing ; put them in a fmall di(b»
and lend them to table hot*
J^rencb Beans in Ra^ou,
TAKE a quarter of a peck of good fized French
beans, ftring them, but do not flit them, cut them
in three acrofs, and lay them in fait and water for
one hour; then take them out, dry them in acleaa
cloth, and fry them brown in frefli butter; pour
out the fat, dufl: in a little flour, put in a gill of
hot water, ftir it into the pan, and by degrees ]ct
it boil ; put in a quarter of a pound of frefli butter,
two fpoonsful of ketchup, one of mufliroom pickle,
a gill of white wine> an onion ftuck with cloves,
a little beaten mace^ nutnieg, pepper and fait, and
ftir it all together a few minutes; then throw in the
beans, and fliake the pan round a minute or two }
take out the onion, pour them into the difli, and
garnifli with pickled French beans, muflirooms, or
famphire,
Beans in Ragou with a Farce.
RAGOU them as above ; take two large carrots,
pare and boil them tender, then mafli ihem in a
pan, feafon them with pepper and fait, and mix
them up with 4 little piece of butter and the yolks
Qf
33« ROOTS AND VEGETABLES.
6f two ra^ eggs; make it into what (hi^e yoa
pleafe, and bake it a quarter of an hour in a miick
oven, or in a tin oven before the fire ; put it inthe
iniiidle of the difli, put the ragou round ir^ ferve it
up hor^ and garniOi as before.
French Beans ragoued ivitb Cabbage.
MAICE the ragou as before; take a nice little
cabbage, about as big as a pint bafon when the
ouciide leaves, top, and (talks are cut ofF^ half boil
itt and cut a hole in the middle pretty big ; take
what you cut out and chop it very fine, with a few
French beans boiled, a carrot, and one turncp^ boiled
and mafhed all together, put them into a ftew-pao,
feafonthem with pepper, fait, and nutmeg, and a
good piece of butter, (lew them a few minutes over
the fire, keep ftirring them all the time ; in the
mean time put the cabbage into a flew pan, but
take great care it does not fall to pieces, put to it
a gill of water, two fpoonsful of white wine, one of
ketchup, one of mufhroom pickle, a little butter
mixed with flour, a very little pepper, cover it clofe,
and let it flew till it is tender ; then take it up care-
fully and lay It ill the middle of the difli,' put the
maihed roots in the middle, heaped as high as you
can, and put the ragou round it«
French Beans ragoued with Parjheps.
PARE two large parfneps and boil them tender^
then fcrape off all the tender part, and ma(h them
in a fauce-pan, wich four fpoonsful of cream, a
piece of butter as big as an hen's egg, and a little
pepper and fait ; when they are quite thick, heap
them up in the middle of the difii, and pour the
ragou round,
French
r
ROOTS AND VEGETABLES. 331
French Beans ragoued with Potatoes
BOIL two pounds of potatoes ibft, peel them^
and mafli them fine in a mortar, put them into a
iauce-pan, with half a pint of milk and a little fair,
ftir them about, and put in a quarter of a pound of
butter, keep ftirring all the time till it is fo thick
that you can hardly (lir the fpoon in it for ftiffhefs ;
then put it into a little Wellh di(h, firft buttering it^
make it as high a pyramid as you can, pour a little
melted butter over, and fprinkle a few bread*
crumbs on it, put it into a tin oven, and bake it
before the fire of a nice brown % then put it into the
middle of the difli, but take care you do not break
ic, pour the ragou round it^ and fend it to table as^
hoF as pofliblc*
Kidney Beans in Ragou^
TAKE a quart of the feed, and foak them all
flight in foft water, then boil them till they are
tender, and take off the (kins; peel two dozen fmall
'button onions, put a little butter into a (lew-pan,
and fry the onions of a nice brown ; (hake in a little
flour, and put in a pint and a half of good gravy,
a glafs of white wine, pepper and fait, and give it a
boil up } then put in the beans, cover them clofe^
and ftew them gently for ten minutes •, fkim them
clean, put tliem in a di(b, and gamifh with pickled
French beans.
If you have any French beans, cut a few in three
pieces, boil them tender, and put them in a minute
before you f^pnd them to table,
mue
33t ROOTS AND VEGETABLES.
Wbite Kidney Beans fricafeed^
TAKE a quart of the white kidney beans, if tbqr
are dried, foak them in fofc water all night $ if fre(h
gathered^ blanch them and take off the (kins ; the
dried ones muft be boiled till they are tender and the
Ikins flip off*; put them into a dew-pan^ with half a
pint of veal broth or water, a bundle of fweet herbs,
a little beaten mace, nutmeg, and fah, a glafs of
wbite wine, cover them clofe, and let them ftew
very gently for a quarter of an hour ; then take out
the fweet herbs, put in a little butter mixed with
flour, and fliake thena about till they are thick ; mix
the yoHcs of two eggs in half a pint of cream, put
it in, and keep fhaking the pan one way till it is
thick and fmooth ; fqueeze in a little lemon, put
the top-cruft of a French roll in the difb, and put
the fricafee over it ^ garnilh with French beans, frclh
or pickled*
Endive in Ragou^
TAKE three heads of large white endive^ and lay
them in fpring water for two or three hours ; take a
hundred of Imatl afparagus, cut off the heads as
far as it is green, and put them in fpring water;
take the white part of fix heads of cellery^ cut it
about two inches long, wafh it clean, put it into a
ftew-pan^ with a pint of water, four blades of mace,
a little whole pepper tied in a rag, and let it ftew
gently till it is quite tender; bo.il the afparagus
heads in water, drain them off, put them in, and let
it fimmer a few minutes ; take the endive. out of the
water, drain it, leave one large head whole, pull the
other leaf by leaf, put it into a (lew-pan with a pint
of white wine, cover the pan clofe, and let it ftew
till
ROOTS AND VEGETABLES. 333
till the endive is tender 1 then put the whole head in
the middle of a diih, the leaves round it, lay the
afparagus and cellery all over, and cover ir to keep
k hot; then put the two liquors together, put
in a piece of butter mixed with flour, a little fait,
and boil it up till it is thick ; beat up the yolks of
two eggs with a ^ill of cream, and half a nutmeg
grated, mix it with the fauce, and keep it ftirring
one way till it is thick ; then pour it over the ragou,
and fend it to table hot.
Cbardoons Jlewed.
TAKE four chardoons, pull off the outfide leaves,
ftring the white part, cut them about two inches long,
wafh them very clean, and put them into a (lew-pan,
with a pint of gravy, a gill of white wine, a bundle of
fweec h^rbs, a little beaten mace, pepper and fait,
cover them clofe, and ftew them gently till they arc
tender \ then put in a piece of butter mixed with
flour, and boil it gently till it is of a proper thick-*
nefs; fqueeze in the juice of half a lemon, take out
the fweet herbs, and difh it up for a fide-diih.
Chardoons fried and buttered.
CUT the bed parts about fix inches long, ftring
them, and boil them in water till they are tender %
then have plenty of butter in a ftew-pan, flour
them, and fry them of a nice brown ; put them on
a fieve to drain, then pur them in a fmall difh^ and
pour melted butter over them.
You may tie them in bundles, and boil them like
afparagus, put a toafl: under them, with plain butter
in a boat«
334 ROOTS AND VEGETABLES.
Cbardoons a la Petit Pots.
TAKE three chardoons, pull off the outlide
leaves, firing the whice part, cut them in long flips,
and then acrofs, about the (ize of a marrowfat pea,
waQi them clean, and boil them in water till they are
tender; ftrain them in a lieve, put them into a ftcw«
pan, with fome good white gravy, a little beaten
' jnace^ pepper and falt» a piece of butter mixed with
flour, and give them a boil up a few minutes; mix
the yolks of two eggs with a gill of cream, grate in
a little nutmeg, put it in, and keep it ftirring one
way till it is thick and fmooth \ crifp the top-cruft
of a French roll, lay it in the dilh^ and pour the
petit peis over it.
Cbardoons a la Fromage.
AFTER they are ftringed cut them an inch long^
put them in a ftew-pan, and nearly cover them with
red wine, feafon them with beaten mace^ pepper
and fait, cover them clofe, and ftew them gendy
till they are tender; grate a pound of Parmazan
cheefe, if no Parmazan, fome godd Chefbire cheefe,
put half to the chardoons, with a few bread-crumbs,
a bit of butter as big as a walnut, and (bake it well
till the cheefe is melted, or you m^^ ftir it about
with a wooden fpoon ; then put it in the diih, put
the remainder of the cheefe over, and brown it with
a very hot falamander, or in a quick oveni fend it
to table as quick and hot as poflible.
Artichoke Bottoms Fricqfee.
BOIL the bottoms till they are tender, 4nd cut
cbtni in four pieces each i ha ^ ready half a pint of
creams
ROOTS AND VEGETABLES. 335
cream, with a piece of butter, a little grated nut-
meg and fait, put it over the fire, and keep it ftir-*
ring one way till it is thick ; then put in the bot-
toms, give them a tofs or t^o, and difii them up.
Artichoke Bottoms a la Cap.
TAKE fix artichoke bottoms, and boil them tHI
they are tender; take fome beef-marrow, chop it
very fine, and put it at the top of the artichokes ;
put them into a ftew-pan, with half a pint of gravy,
a glafs of white wine, a little pepper and fait, cover
them clofe, and fimmqr them tor half an hour ; tn
the mean time make a pufF-pafte, roll it out thin,
cut it in round pieces as big over as the bottoms, and
bake it; take the bottoms out of the flew-pan, put
them in a difh, ikim the fat off* the gravy, put it
into the dilfa, and put a piece of paftry on each of
the bottoms.
This is a very good fecond courfe difli.
Artichokes au Barigoult.
TRIM four artichokes, boil them in warter till
you can pull out the chokes, and drain them well ;
put a layer of fat bacon at the botton of a ftew-pan,
with a pint of broth, fome parflty, fweet herbs,
chibol, and (hallots chopped fine, the yolks of eggs
beat up with a fpoonful of oil, pepper and fair,
cover them clofe, and put fire under and over them,
and flew them gently for half an hour -, have half a
pint of white cuilis, take the artichokes out, lay
them in a difli, and pour the cultis over them.
You may fqueeze the juice of half a lemon into
the cuUis.
Broccoli
336 ROOTS AND VEGETABLES.
Broccoli in SaUad.
TklM about eighteen heads of broccoli, waih
them, boil them green as you can, and lay them in
a di(h ; mix the yolk of a hard egg mxh a cruet of
oil, a little vinegar, a fpoonful of muflard, a Hitk
faltj and pour it over them.
Cauliflowers in Ragou.
TAKE one fmall cauliflower and trim it doTc)
pull a large one into fprigs, put them into a ftew-
pan with a quart of good brown cuUis, cover them
clofe, and ftew them gently till they are tender;
then put the whole one in the middle of a di(h, lay
the fprigs all round, pour the fauce^ over it, and
gamifli with little fprigs of cauliflower, plain boiled,
all round the rim of the difh.
Cauliflowers Jiewed.
TAKE a large cauliflower, trim and w^ it well)
•pull it in fprigs, and put it' into a ftew-pan, with
a pint of gravy, a little beaten mace, pepper and
falt^ a piece of butter mixed with flour, cover it
clofe, and flew it gently till it is tender ; uncover it,
ikim it clean, and fqueeze in the juice of half a
lemon; lay it in the difh, pour the gravy over it,
and garnilh with a few fprigs boiled plain.
Cauliflowers iEJ^anole.
TAKE two cauliflowers, half boil them, and pull
them into fprigs ; put half a pint of fweet oil into
aftew-pan, make it hot, and fry the flowers ; then
fuc in- a gill of vinegar, two cloves of garlick chop-
ped
ROOTS AND VEGETABLES, ^j;
pei fine, fealon them with pepper and fait, cover
them clofe, and fimmer them gently for one hour i
then put them in a di(h.
Green truffles hotleL
TAKE twelve large green truffles, pare the out-
fide ikins off very thin^ wafli them, put them into
a fauce-pan that will juft hold thern> and cover them
with half white wine and half water, a little cloves,
mace, and fait, cover them cloie, and boil them very
gently for one hour; then fold a fmall napkin, lay it in
a di(h, put the truffles on, and fend them for a fecond
courfe dUh.
Grten truffles Jliwed^
TAKfi fix or eight large green truffles, pare off
all the outfides, cut them in thin flices, and put
them into a ftew-pan, with half a pint of good
grary, a gill of white wine, a bundle of fweet herbs,
a little beaten mace, pepper and fait, cover them
clofe, and fimmer them one hour very gently ; then
put in a little butter mixed with Sour, fiew them up
till' they are thick, and fqueczein the juice of half a
lemon % crifp the top-cruft of a French roll, put it
in the diih, and put the truffles over it. Be fore you
lake out the fweet herbs.
Green Trufjtes a la ttaliane^
TAKE XxyL or eight green truffles^ pare the out*
fides off, and cut them in thin dices ; put a gill ot
oil into a ftew-pan, and fry the truffles in it ; then
put in a gill of white wine, a little water, two or
three cloves of garlick chopped fine, a little beaten
»^c, pepper and fait, cover them clofe, and ftew
Z them
338 ROOTS AND Vegetables.
them gendy for three quarters of an hour ; then pot
theoi in a didi.
Green Morels Jle^oed.
TAKE what quantity you want, wafh them very
clean^ cut the large ones in quarters, and let the
fmall ones remain whole, put them into a (lew-pan,
with good gravy, enough to (lew them in, a glafs of
white wine, a little beaten mace, pepper and iak,
cover them clofe, and dew them very gently (or one
hour ; then put in a little butter mixed with fiour,
the juice of half a lemon, and boil them up till they
are of a proper thickneis \ put the top*-cruft of t
French roll in a difh, pour the morels over itj suxl
lend them up for a fecond courfe dilh.
Green Morels Fricafee.
TAKE what quantity you want, wafh them very
clean, cut them in thin (lices, and put them into a
flew-pan^ with white gravy enough to (lew them in^
a glafs of white wine, a bundle of fweet herb$» t
little beaten mace, pepper and fait, cover them dolct
and dew them half an hour ; then put in a piece of
butter mixed with flour, boil it up, chop fome green
parflcy very fine and put in, mix the yolks of tivo
eggs with a gill of cream, grate in a little nutmeg,
put it in Co the dew-pan, and keep (baking it one
way till it is thick and fmooth ; crifp the top^cruftof
a Frepch roll, lay it in the difh, fqueeze in a little
lemon, and pour the morels over it.
Green Morels forced.
TAKE eight or nipe larpe morels, cut off the
ilalks, wafh them very clean, Kafon tj^cm with beaica
clovcsi
ROOTS AND VEGE
doves, mace, pepper and fait, :
with a light veal t'orce-meatv
bacon at the bottom of a ftcw-pai
«ith.a pint of good gravy^ a g
bundle of I'wcet herbs, an onion
layer of bacon at the top, fet th
put 6rc at the top, and ftew t
hoar; then take them out, fl
fkim off the fat, put it into t
thicken it with butter mixed wit
and put in the morels to mak
done, lay them in a dUb, and
' them.
Cabha%e forcei
TAKE a fine large white-hear
(talk even at the bottom, cut
kaves, and lay it in water two c
half boil it, put it in a cullender
carefully cut out the heart, but
to break off any of the oucflde
with force-meat made thus : take a pound ot lean
veal, half a pound of baconj fat and lean together*
cut it fmal), and beat it fine in a mortar, with four
e^ boiled herd, feafon It. with beattn mace, pep-
per and fait, lemon-peel fhrcd fine, a little pardey
and thyme chopped fine, two anchovies, the crumb
of a ftale roll, a few mufhrooms, either pickled or
frcfh, all beat well together, and the hrart of the
cabbage chopped fine ; mi)t it ail up with the yolks
of three raw eggs, fill the hollow part of the cab-
bage, put the leaves over, and tie it round with
packthread ^ put a layer of fat bacon at the bottom
of a fteW'pan, and a pound of lean beef cut in thin
niccs, put in the cabbage, a bundle of fweet herbs,
fame cloves and mace, cover it clofe, and li:t it over
Z a a aow
J40 RObTS AND VEGETABLES*
n flow fire ; when the bacon begins to ftijck pour un
a quart of broth or gravjr, a gill of white wiiie,
cover it clofe, and let it ftew for one hour and a
half; then very carefully take out the cabbage, put
it into a di(h, cover it over^ and keep it hot-; ftrain
off the gravy, (kirn off the fat, thicken it with butter
Vnixed with flour, and boil it up in a ftew- pan till
it is thick ; pour it over the cabbage, and lend it up
for a firft courfe dtdb.
Cabbage Farce Maigrje.
TAKE a fine white-heart cabbage, trim and wafii
it clean, boil it Bve minutes in water, drain it, and
cut the fta]k flat, that it may ftand upright in the
difli i then carefully open the leaves and cut out the
rnfide, leaving the outflde leaves whole, and chop
what you take out very fine ; take the flefli of two
flounders or plaice clean from the bones, chop it
with four hard eggs, fome parflcy flired fine, the
cfumb of a ftale roll, feafoned with beaten mace,
pepper and fait, beat it all well together in a nKM**
tar with a quarter of a pound of butter, and mix it |
up with the yolks of two eggs ; fill the cabbage, de
it together, and put it into a deep ftew-pan, with
half a pint of water, half a pint of white wine, a
piece of butter mixed with flour, the yolks of four
hard eggs, an onion ftuck with cloves, a little mace
and Whole pepper in a rag, half an ounce of truffles
and morels, a fpoonful of ketchup, and ibme frtih
or pickled muflirooms, cover it clofe, and Jet it
fimmer an hourj (if you find it is not done let it
fimmer longer) when it is enough put it in the dilhf
zhd pour the fauce over it, but mind you take oiK
the onion and fpice.
ROOTS AND VEGETABLES. 341
Savoys forced and^ewed.
TAKE two fine fayoys, wafh them well, arid fcald
them in boiling water; force one in the fame msn^
ner as cabbage forced> and cut the other in two, put
them into a ftew-pan» with a pint of gravy, a little
beaten mace, pepper and fair, a gill of white wine^
cover them clofe, and flew them till they are tender ^
thicken the gravy with butter mixed with flour, and
fiew them up till the gravy is thick; put the forced
one in the middle of the difb, and a half on each
end or fide, pour the fauce over them. Thele diOies
may be garniflicd with greep pickles;
Red Cabbage a la Hajlang.
TAKE a nice red cabbage, trim off all the out«
fide leaves, cut it in two, and then acrofs in thin*
flices, put it into a ftew-pan, with a pint of gravy,
fome pepper and fait, a little beaten mace, cover it
clofe, and (lew it gently till it is tender ; then put in
a little butter mixed with flour, boil it up till it ii
thick, and put in a fpoonful of vinegar ; have a pound
of faufages, either broiled or fried, put the cabbagt
in the di(h, and lay the faufages over it.
Spinach Jiewed.
PICK and wafli your fpinach very clean> put it
into a fauce-pan with a little fair, cover it clofe, and
ftew it till it is tender ; then ftrain it in Jkficve, fqtiee2e
the juice out between two plates, and chop it fmaH 1
put it into a ftcw-pan, with a little pepper and falr^
a quarter of a po^nd of butter, ftew it for ten mi*
notes, and then put it in the difii, with fried fippen
for garnifix.
Z 3 Sfinacb
342 ROOTS AND VEGETABLES.
Spinach a la Cream.
PICK, wafli, and ftcw your fpinach, fqueeze it
between two plates, chop it, and put ic into a ftcw-
pan^ with a piece of butter, a gill of cream, a little
nutmeg, pepper and fait, (tew it for ten minutes;
then put it into the di(h in what form you pkafc,
and garniOa with fried (ippets.
Parfneps ftewed.
PARE and boil four parfneps tender, cut them
in thin dices, and put them into a flew-pan, with
half a pint of cream, a little butter mixed with
flour, grated nutmeg, and fait, keep fhaking the
pan round till it is thick and fmooth, then put them
in a fmall di(h,
Cellery in Ragou.
TAKE a dozen white heads of cellery cut about
two inches long, wa(h them very clean, put them
into a (lew-pan, with as much water as will co?er
them, a bundle of fweet herbs, a few cloves aod
mace, a little whole pepper tied in a muflin rag, aod
an onion, cover them clofe, and ftcw them gently
till they are tender-, then take out the fpice, onion,
and fweet herbs, put in half an ounce of truifies aod
morels waQied very clean, twofpoonsful of tcetchupi
a gill of red wine, a piece of but»er mixed with
flour, feafon it with pepper and fait to your palate,
put in the yolks of fix hard eggs, ftir it altogether,
cover it clofe, and let it (lew till the fauce is thick
and good ; then put it* in a difli, and fend it for a
firft courfe dilh,
Olkrf
AOOTS AND VEGETABLES. 343
Cellery a la Cream.
TAKE a dozen white heads of cellery, cut them
about two inches longj wafli them very clean, and
boil them in water till they are tender; have ready
half a pint of cream, with a little butter mixed with
flour, a little nutmeg and falc, boil it up till it is
thick and fmooth, put in the cellery, give it a tofs
or two, ^d then di(h it up.
Cellery^ewed.
TAKE a dozen white heads of cellery cut about
two inches long, wafli them clean, and put them
into a ftew-pan, with a pint of gravy, a glafs of
white wine, a bundle of fweet herbs, pepper and
fair, cover them clofe, and ftew them till they are
tender ; then take out the fweet herbs, put in a piece
of butter mixed with flour, let it ftew till it is thigk,
and then difli it up.
Sorreljiewed.
PICK and wafh. a good quantity of forrel, put it
into a iauce-pan^ with a little fait, and boil * it till ic
is tender ; then ftrain it, Iqueeze it dry between two
plates, chop it fine, and put it into a ftew-pan, with
a little gravy, a piece of butter, a little pepper and
fait, and ftew it for ten minutes \ put it in the difli,
and gamifli with fried fippets«
Potatoes in Imitation of a Collar of Veal or
Mutton.
BOIL four pounds of potatoes, peel them, beat
them in a mortar, with a little fack or mountain,
Z 4 fugar
I
I
344 ROOTS ANp VEGETABl.ES.
fugar, grated nutmeg, and a little beaten mace, rail
it up with the yolks of raw eggs and melted boncTi
make it like a collar of veal, rub it over with yolki
of eggs, aod ftrew a few bread-crumbs over ic*, but-
ter an earthen difh, put it on, and bake it of a nice
brown ; when done, put it m a di(h ; have resdy for
fauce half a pint of white wine, fweetened with fugar,
beat up the yolks of two eggs, and a little gratd
nutmeg, put the eggs to the wtoe, and keep ic ftir^
ring xill it is thick, then pour it over the collar.
Potatoe Cakes.
PREPARE them as before, work it up into a
pafte, and make it up into round cakes, or any fhape
you pleafe, with moulds, put plenty of butter into a
pan, and fry them brown ; put them in a diib, wuk
melted butter, fweet wine, and fugar mixcdji poured
over theoi for iauce«
Onions in Ragou.
PEEL a pint of fmall button onions, take four
large ones, peel them, and chop them fmall; put a
iquarter of a pound of butter into a dew-pan, vfatn
it is meked and done making a noife put in iot
onions, and fry them of a nice brown, put in a
little fiour, and ihake them round till they are tbick;
then put in half a pint of gravy, a little Cayao pep-
per and fait, a tea fpoonfol of muftard, and ibake
the pan round ; when they are thick and weil-tafttd
put them in a di(h, and garnilh with fried crumbs of
Iwread,
CHAP'
( 345 ]
-CHAP. XV.
AUMLETS AND EGGS.
Plain Aumkt.
TAKE Hx eggs, beat them up well, ftraia
them through a fieve, put in a little pepper and
fait, and about two ounces of frefh butter in little
bits, put four ounces of butter into a ftew-panj
make it hot, tshen put in the eggs, and fry them
gently till they arc of a nice brown on the under
fide; do not turn the aumlet, but put it double, lay
it in the dilh, and garniih with curled parfley ftuck
in it,
»
Aumkt witbjweet Herbs.
BEAT and drain the eggs as before, chop a
handful of parfley and a few fweet herbs very fine
and put in, with two ounces of butter in bits, and
fome pepper and fait ; put a quarter of a pound of
butter in ii pan, and fry it of a nice brown; (but
take care it does not (tick to the pan) double it, and
lay it in a difl), with a little good gravy in it, or
ibme melted butter, fack, and fine fugar mixed in a
boat ; garnifli with parfley.
You may flired fome cold ham very fine and put
in, with the parfley and herbs, or without, only the
eggs, butter, and ham; or you may make them
with two onions chopped very ficjc, clary or chives
chopped fine.
Aumkt
^t^
T^
346 AUMLETS aUd E^OGS.
Aumkt with AJparagus.
BEAT up Gj^ eggs very well with a fpoonful of
cream, and ftrain them through a fieve ^ boil half a
hundred afparagus tender, cue the green part as big
as a pea and put in, with a little pepper and fait;
put about a quarter of a pound of freOi butter into
a ftew.pan« make it hot, put in the ingredients, and
fry it as before ; double it, put it into a difh^ and
garnifli with the heads of afparagus boiled.
Aumkt toitb Green Fea^.
BEAT up fix eggs with a fpoonful of cream,
boil a pint of young green peas and put in, with a
little pepper and fait, and fry it as before; put it io
a diib, and garniih with fpriga of parfley«
/
Aumlet with Sorrel or Spinach.
BOIL the forrel or fpinach well, Iqueeze out the
juice between two plates, chop it fine, imd put it
with the eggs as before.
You may boil two artichoke bottoms very tendcfy
chop them fine and put in^ for artichoke aumlet.
Aumlet with Parmazan C&ee/e.
BEAT up fix eggs well, ftrain them through a
fieve, mix a couple of fpoonsful of Parmazan cheefe
grated, a little pepper, but no fait, about two
ounces of butter, put butter into a pan^ and fry ic
as before; then fpr inkle fome more grated Parma*
aan cheefe over ir, cut it out in flices about two in*
ches wide, roll it up^ put it into a dilh, pour a lit*
tie melted butter over it, and fprinklc fomc more
Parmasaa
AUMLETS AND EGGS. 347
Parmazan cheefe on it, put it in the oven a quarter
of an hour to colour, and fend it up in a hot diilu
Aumlet qf Beattf.
BOIL fomc beans of any fort till tender, and
then chop them firfej beat up fix eggs very well,
drain them through a ficve, and put in the beans«
\¥ich a little pepper and fait, and two ounces of but«
ter^ fry them as before dire(fted, and garnilh with
parfley.
A pretty Dijh of Eggs.
BOIL fix eggs hard, peel them, and cut them
acrofs in thin flices ; put a quarter of a pound of
butter into a ftew^pan, make it hoc, put in your
eggs, and fry them quick half a quarter of an hour;
(but be careful not to break them) fprinkle them
with pepper, fair, and nutmeg, put them in a dilh
before the fire^ pour out all the fat, and (hake in a
little floury havd'ready two (ballots ihred fine, puc
them in, with a gill of white wine, a fmall piece of
butter, the juice of half a lemon, and ftir it all to*
gether till it is thick; (if you have not fauce enough
put in a little more wine) toaft feme thin flices of
bread, cut them three corner- ways, lay them round
the difli, pour the fauce over, and fend it to table
hoc.
Eggs a la Tripe,
BOIL eight or ten eggs hard, take oflF the fl^elk,
and cut them in quarters lengthways ; put fome but-.
ter into a flew-pan, melt it, put in the eggs, with
fame (hrcd parfley, pepper, fait, and grated nutmeg,
put in a litde flour^ ^nd fliake the pan round j pour
in
34^ AUMLETS and EGGS^
in as much cream as will be fufficient for fauce, tofs
the pan round carefully, but mind jou do not break
the eggs ; vyhen the fauce is thick and fine, puc the
eggs in a difh, pour the fauce over them, and garnilh
with lemon.
Eggs in Ragou.
Soil twelve eggs hard, take off the IhcIIs, and
with a little knife very carefully cut the whites acrols
longways, fo that the whites niay be in two and the
yolks whole, and be careful neither to break the
whites nor the yolks ; chop a gill of pickled mulb-
rooms very fine, half an ounce of truffles and morels
boiled in three or four fpoonsful of water, favc the
water, wafh the truffles and morels, chop them fine,
boil a little parflcy and chop it fine, mix all thcfe
together with the truffle water ycu favcd, grate in a
little nutmeg, beaten mace, pepper ^nd fair, put it
into ^ ftew-pan, with a gill of water or gravy, t
gill of red wine, a fpoonful of ketchup, a little
butter mixed with flour, ftir altogether, and let it
boil up ; fry a good quantity of crumbs of bread,
lay the eggs in order in the difti, the hollow fide of
the whites uppermoft, that they may be filled ; then
fill them with the fried crumbs of bread as high tf
they will lay, pour the fauce all over them, ^
garnilh whh fried crumbs of bread.
Eggs poached^
HAVE a ftew-pan of fpring water boiling gently
put in a fpoonful of vinegar, break half a dazM
eggs into feparate cups, put them in, and boil them
up a moment ; then take them ode with an e^
dice, cut the ragged ends off with a fliarp knife, and
pm them in fpoons in a difh i or toaft a tbio td^
J
AUMLETS AND EGGS. 349
rouad a loaf» butter it, cut off the cruft^ cut it ia
fix pieces, and lay an egg on each piece.
Eggs hut teredo with a Toajl^
CUT a thin toaft round a loaf, butter it on both
fides, and cut it in fquare pieces ; break fix eggs
into a ftew-panj beat them up well, put in a little
pepper and fair, a quarter of a pound of butter^
and a little cream^ put them over a (low fire, and
keep them ftirring till the butter is melted, but
take care they are not done too much, and then pu€
them on the toafl:. You may brown them at the
top with a hot iron or falamander if you pleafcj or
fend them to table without.
■
Eggs and Collops fried.
CUT half a dozen rafliers of ham, bacon, hung
beef, or hung mutton, fry them, and put them be««
fore the fire to keep hot ; have plenty of good fat
boiling in a pan, break fix eggs into feparate cups*
put them in, and fry them quick, but not too much)
cake them out with a flice, drain the fat off them^
put the coUops in the difh, and lay an egg on each.
You may broil the collops, lay them in a diih^
vith a poached egg on each.
Eggs with Breads
TAKE the crumb of a penny loaf and foak it ia
a quart of hot milk two hours, or till the bread it
foft, then rub it through a coarfe fieve, put to it
two fpoonsful of orange flower or rofe water, fweeten
it with fugar, and grate in a little nutmeg ; take a
deep difli and butter it, break as many eggs as will
cover the bottom of the difii, pour in the bread and
milkt
350 A'OMLETS and EGG?r
mi]k» fee ic in a tin oven before the fire^ and hif
an hour will do ie^ or bake ic in a flow ovcnr
TAKEt two cabbage lettuces and fcald theili, trlth
a few mufhrooms, parfley, forrel, and chervil, chop
fbcm very fine with the yolks of fix hard eggs, put
ibem in a ftew-pan, feafon them with nurmeg and
ilk, and Itew them in butter^ when enough, put in
a little cream, ftir all about, and then pour it into
the bottcnl of a difh ; take the whites and chop
them fine, with a little parfley, nutmegs and fakj
lay this round (he brim of the di(h, and brown ic
over with a hot iron or falamander.
Eggs nvhb Lettuces.
TAKE fix cabbage lettuces and fcald them in &ir
waterV fqueeze them well, cue them acrofs^ and puc
them into a ilew-pan) with a good piece of butter,
Ibafoned with pepper^ fait, and nutmeg, ftew them
^ntly half an hour, and chop them well together;
vvhendoney lay them in a di(h, and put fix eggs
fried in butter over them, or fix poached egg% and
g^niih with Seville orange.
Biggs ivitbjlewed Spinach.
PICK, wafli, and boil as much fpinach as you
want, fqueeze it between two plates, chop it fine^
and puc it into a ftew-pan^ with a piece of buttery a
Kitle pepper and fait, ttir it well over a flow fire for
ftn minutes, put it in a diih, and put the poached
rggi 6n it.
«
^ •
"•" ■ ^
AUMtETS AND EGGS. 3^1
Eggs With Sorrel.
PICK, walh, and boil as much forrcl as you
want, fqueeze Jc between two plates, chop it, and
put it into a ftew-pan, with a piece of butter, a lit'
fie pepper and fait, ftir it over a flow fire for ten
miniitesj and put it in the bottom of a dilh ; have
ready three eggs boiled hard, take off the (hells, and
cut them in two *, poach three eggs, lay them over
the (brrtl, and the hard ones between ; garniih the
difli with fried fippets» and Seville orange cut ia
quartersn
Eggs with Broccoli.
TAKE a large bunch of Broccoli^ trim it, and
boil it, as dire&ed in the chapter for roots and ye*
getables ^ cut a toaft round a loaf, or as big as the
difli you intend to fend it on, toaft it brown on botli
fideSt butter it, cut it in four pieces, and lay it in
the difli ; put fix eggs buttered on it, lay a large
bunch of broccoli in the middle, put fprigs all
round, and garnifli the edge of the diflii with £mall
ftrigs.
Eggs with jijparagus.
TAKE a large bundle of fmall afparagus, cut the ^
green part the fize of a pea, and boil it till tender ;
in the mean time have a toaft round a loaf buttered,
cut oflF the cruft, cut it in four pieces, and put it in
the difli ; put fix eggs buttered on ir, ftrain off the
afparagus in a fieve, put it over the eggs and toafti
aiKl lend them up to table as hot as poffible.
r^
352 AUMLETS and EG0$*
Eggs fried at round as Balls ^
TAKE a deep frying-pao, .put io three pounds
of buctcr> clarify it, and ftrain iC; clean out the
frying- pan^ puc in the butter, make ic boiling hoc,
and ftir ic with a fticlc till ic runs round 1 then bretk
an egg in the middle, and turn it round with a ftick
till it is as hard as a poached egg, for the whirling
4)f the butter will make it as round as a balU thcs
take it out with a flice, and puc it in a dilh befoce
the fire» They will keep hot half 4n hour, and yet
remain fofc, fo you may fry as many as yeu waoc*
You may ferve them on toafts, dewed fpinach, or
ibrrel, and garnifh with Seville orange cut in dices.
An Egg as big as twenty.
TAKE twenty eggs, feparate the yolks from the
whites, beat the yolks, but not the whites, and ftiaiii
them both through a (ieve % tie the yolks in a blad-
der as round as a ball, and boil them hard ; put this
ball into another bladder, put in the whites, tie
them up oval^ boil them half an betir, and tfaeo
throw them into cold water. When you have a
grand fallad, cut them into quarters, and put round
it. You may boil five or fix in the fame manner, or
any quantity you pleafe, to put in the middle of any
ragou or fricafee of eggs.
Whites of Eggs a la Cream.
TAKE the whites of twelves eggs, beat them up
well with four fpoonsful of rofc water, a little grated
Icmon-pcel and nutmeg, fwcctencd with fine fogar;
put them in four bladders, tic them in the (hape of
an ego:, and Doil them half an hour; lay them in a
i
^\ih when told ; mix half a pint of cream, a gill of
fsLck^ and half the juice of a Seville orange^ fweet-
4cned with fine fugar i pour it over t^e eggs^ and
fcrVc it asr & fide-idifli for fuJ)J)er.
i^ PQAGH fik new-laid ^gs, and lay th*nl nefttly
madilhi make a gill ot good gravy hot^ With a
little nutmeg, pepper^ fait, and a tea fpoonful of
Vinegar ; pour it over the cggs^ and fend them to
table hot.
iS^gs in Marina f^-
POACH fix eggs nicely^ trim thenh an^ lay thetti
in the difli which you intend to fend them to tabte
in ; make. a fauce for them in the following manner i
put two or three fpoonsful of water into a ftew-pan,,
with a gill of white gravy ^ a tea fpoonful of vinegar^
a little pe|)per and iik^ beat up the yolks of two
eggs and put in, ftir it over the fire till it begins tp
thicken, but not boil, and pour it over the eggs i
When they are cold, garnifh with parfley, and fend
^em up for a fecond-Courfe or fide-diih for fupptn
Ai CMEfeSE.
[ 354 1
J -
I
CHEESE.
Ramaquins of Cheefe.
GRATE half a pound of Chefhire and half a
pound of thin Gloucefter checfe» put it into a
ilew-pan^ with a gill of white wine, and keep u
ftirring over the fire till it is melted i then put in a
fpoonful of tnuftard, a little butter^ and the yolks
of four eggs beat up, ftir it round till it is thick,
and fee it by to get cold 5 butter fome fmall patty-
pans, put it in, and bake it in a gentle oven till it
is brown; then put it in a very hoc di(h, and Icodic
away quick : or have a large pan of fat boiling, and
drop it in with a Ipoon in drops^ fry them quick and
. brown, put them on a fieve to drain, and then dilh
them up.
You may make them of Parmazan cheefe if you
Jiave it.
Ramaquins on I'oa/ls.
PREPARE your cheefe as before; toaft fornc
thin toads, and cut them in what Ihape you plcafe;
put them in the di(h'^ and while your eheefe is hot
put it on the toafts, and brown it with a hot iron or
falamandcr, or put it in the**oven a quarter of 2H
hour, and fend it to table hot and quick^ as it foofl
gets cold.
Cheefe in Pondeusc.
CUT half a pound of Cheftirc and thin Glofl-
ccfter cheefe as thin as you can, put it intoafte*'
pafii
ba
liti
d H fi E S Ei 35^
h, with a glafs of white wine^ as much cream, a
ittle piece of butter, a few fine bread-crumbs, and
keep it (lirring over the fire till the checfe is melted ;
then put in a fpoonful of muftard^ the yolks of two
fcggs beat up, and ftir it a moment; then piit it into
a filver diih, and brown it with a very hot iron of
falaaiander; have toafted fippets cut three corner*
WayS| and ftick them round it for garniOiw
SfeweJ Cheefe.
CUT half a poijnd of Chefhil-e and Glouceftcf
thtefe in thin dices, put it into a ftew-pan, with a
litde ale or white wine, ahd keep it ftirring over the
fire till it lis melted; theii put in a fpoonful of
niuftard> the yolks of two eggs beat up, ilir it a
moment over the fire, then put it in a fmall deep
tiifli, or foup-plate, and brown it with a very hot
-iron or faUmander s have ready thin toafted fippets,
Or fried ones, cut three-corner^ays^ ftick theno all
round add in the middle^ fend it up hot and quick.
H^eicb Rabbit.
CUT a nice of bread a littlie wider than thift
theefe, cut ofF the cruft^ and toaft it on both fides i
tut a flice of cheefe moderately thick, put it in a
'Chcefc-toafter, ahd toaft one fide 5 then put the toaft-^
^d fide downwards on the bread, and toaft the other
fide ; put pepper, fait, and muftard over t, cut \t
in pieces about an inch long, and fend it Up quick,
•
Scotch Rabbit.
TO AST a piece of bread nicely on Dbth fides and
butter it \ cut a flice of cheefe nearly tne fize of the
A a 1 breads
3^6 C H E E S E.
hrtzd^ put it in a cbeefe-toafter, and toaft one fide;
then put the toafted fide on the bread, and toaft the
other fide nicely.
Eng/tyh Rabbit.
TOAST a flice of bread on both fides, put it
into a cheefe-plate, pour ay^laTsof red wme over
it^ and put ic to the fire till it foaks^upc the wioc;
then cut fome cheefe in very thin Dices, and put it
thick on the bread \ put it in a tin oven before the
^tCy toitft it till it is brown, and ferve it up hot.
Or this way : to^ft your bread, foak it in the
wine, and fee it before the fire to keep hot ; cut the
cheefe in vcfy thin flices, rub fome butter over t
pewter plate, lay the cheefe on it, poor in two or
three fpoonsful of white wine, fct it over a chaffing-
difli of coals, and cover it with another pktefor
two or three minutes ; uncover it, and ftir it till it
.is done and well mixed ; put in a little muftardi
put it on the bread, brown it with a hot iron or b^
lamander, and fend it away^ hot.
CHAPi
« •
> *
[ 357 3
CHAP. XVi.v
PUDDINGS.
Propfr Rules to be obferved in making Fuddingj^
> «
WHEN you proceed to make your different
puddings, have ail your ingredients properly
prepared in readinefs before you begin to n^ix them ;
take particular care that your bag or cloth is clean,
and not foapyi dip it in boiling water, give it a*
ihake,.and flour it well, before you put in the pu4*'
ding. If ic is a batter pudding, tie it clofe ; if a
bread pudding, tie it a licde ]oofe> to give it room
to fwelU if you boil it in a bafon, mould, or bowl,
befurc to butter it before^ you put in the pudding,
and tie a oloch oyer the top ; always have plenty df
water in the pot, and mind it boils before you put in
the puddings fee that it keeps boiling, otherwife-
JWur pudding will be full of water and fpoiled j turn
it often, to prevent its fticking tothc bottom. When
It i$ done take ic up i if in a bafon, mould, or bowl^
l^t it (land two or three minutes to cool} if in a
cloth or bag, put it in any thing deep enough to held
it \ then untie it, ^ke the cloth oflF the mould, &c*
lay the upper Qde of the di(h upon it, and turn it
over I raifc the mouldy &c. gently up, if in a cloth
UQtie if, and put the cloth over the edges of while '
it is in, turn the difh on it, turn it over, and taka
the cloth gently off for fear of breaking it. When
you make a batter pudding, firft mix (he flour well
with a little milkj then put in the ottier ingredient^,;
Aa 3 uttH
358 ,, PUDDINGS,
mix thrtn well together, and it will be fmooth ao4
free from Igmps. The bcft method for plain baiter
pudding is, to (train it through a coarfe- fieve, to
prevent its being Iqmpy, or having the treadles of
the eggs in it : and for all other puddings, drain the
^ggs after you have beat them. Batter and rice
puddings baked, require a brilk oven to raife them ;
bread and cuftard puddings, time and a moderate
oven. Remember to butter the bottom of your dilh
or pan all round, before you pour your pudding
into it*
$teak Pudding,
TAKE a pound of bcef^fuet, (bred it very fmall,
mix it up with fine Bour and cold water into ^ good
fli^ pade, and roll it out, dip your cloth in hoc
vtater, flour it well, put it into a deep difh or round
pan, and put the pa{te in the cloth \ have beef, rout-
to^, or pork (leaks cut very thin, pepper and lal(
them, put them in the pafle, and dole it at the top;
(ie the cloth oyer it tight, put.it into a large pot of
boiling water, (if it is a large pudding it will take
five hours boiling, if a fmall one three hours) and aa
yourwatcr waftes away put in more boiling water, to
keep the pudding fwimming^ when it is done take
it carefully up, and turn it out into a deep dilh, foi
Whep it is cut it will fwini oyer with gravy.
Pigeon pudding.
MAKE the cruft as direfted for fteak pudding,
artd put it in the cloth j cut fome beef fteaksverj
thin and lay in, pick, finge, draw, and wa(h ilix pi-
geons, pepper and fait them \ chop fome parfley,
fxiix it up wjth butter, and ftuff the infide of the
pigeons, put them on the (leak?, lay a thin beef
^^ " ^ • 'fteak
T • •
PUDDINGS. 359
ftcak over them, clofe up the cruft at the top, and
tie the xloth tight ; (it will take five hours boiling)
when done, turn it carefully out into a deep di(h.
You may make it of larks, or any other fmall
birds, the fame way. •
Ox-Pitb Pudding.
GET a quantity of ox-piths, and let them lie all
jnight in foft water to foak out the blood ; the next
morning wafh them clean, ftrip off the (kins, and
beat them with the back of a fpoon in orange Bour
water till as thick and like p^p} then take three
pints of thick cream, and boil it with two or three
blades of rpace, a nutmeg quartered, and a ftick of
cinnamon y take half a pint of the bed Jordan al«
mends, blanch and (kin them, beat them in a mor^t
tar with a little of the cream, and as it dries put in
more cream, (irft drain it from the fpices, and when
it is well mixed ftrain it through a (ieve to the piths ;
take the yolks of ten eggs, the whites of but two,
beat them very well, and ftrain them to the ingre-
dients, with a fpoonful of graced bread, or Naples
bifcuit, half a pound of fine fugar, the marrow of
four large bones (hred very fmall, a little fait, and
mix all well together ; put it in a fmall ox or hog*s
guts cleaned properly, and boil it very gently three
quarters of an hour^ or put a pufF-pafte round the
edge of a deep di(h, put it in, and bake it.
Calfs Foot Pudding.
TAKE two fine calf's feet, and boil them till they
lU'C tender, cut out the brown and fat, and mince
them very fmall ^ take a pound 'and a half of fuer,
pick off the (kins, and (hred it very fine, fix yolks
^nd three whites of eggs beat well, the crumb oP a
A a 4 halft
■i
56a P U D D IN G S.
penny roll grated^ a poynd of currants clean wafiied^
picked^ aod rubbed in a cloth, as much milk as wiU
mbi(te^ it,.v^ith the cggs/a handful of flour, fomc
^ne fugar,^ half a nuioieg grated, And a little falc^
snix it all well together, piic it in a clotht and boil i^
live hours '^ when it is done put it in the diihL with
plain butter, or butter^ fack, and fugar m^Y^^ am)
poured over it. Or put a thin pufi^^-pafte rjtbnd the
edge of a diQjit put in the puddings and^ly^ it (wq
bours^ / /
Hunting Pudding.
*
PUT ^%, fpoonsful of fine flour into a pan, with
9 gill of cream or new milk^ and mix it up \ beat
' pp the whites of fix and the ^olks of ten eggs an4
put in, with one pound of beef-fuet (hred fine, a
pound of currants well waQied and picked, a pound
of jarTraifins ftoned and chopped fine, two ounces of
candied citron,^ orange and lemon-peel,^ cut in thiq
flips, a little lemon*peel fiired fine, about two ounces
of fine fu^ar, a fpoonfiil of rofe-water^ a glaf^ of
brandy, a little grated nutmeg and beaten ginger,
^ix it all >vell together, tie it up in a cloth, and boil
\x. five hours i when it is done take it up very care-
fully, turn it into the difh^ and ^arnilh the ed^ wit^
powder fugar.
Plum Pudding hgU^d^
. TAKE a poun^ of flour, and mix it into baiter
with half a pine of milk ; beat up the yolks of eight
and the whites of four eggsi, a pound pf beef-fiiiet
flircd fine, a pound of raifins picked, a pound of
currants waflied and picked, half a nutmeg grated,
a tea-fpoonful of beaten ginger, a little moid fugar,
? j;Iafs of brandy^ apd a liitle koapo-petl ^xt^ &)e,
nil«
PUD D |,N Q Sv 361
Six ic all ^ell together, tie u up in a clothj and.
nl it four hours , when it is done turn it out into a
difii, and, garnifli ^ith powder fugar^ with in^tcd
butter^ fweet wine, and lugar^ oiix^d in a boar*
jplum Pudding iakcd. •
TAKE the crumbf of a two-penny loaf and rub it ,
through a cullericjer, boil a pint of milk> with a *
Ijtde.lecnon-peel^ cinnamon, and a laurel' leaf in it,
ftr^n it on the bread, cover it over, and let it (land
till it is cold \ have a pound of beef-fuet fiired fine,
half a pound of raiOns picked, a pound of currants
waflied and picked, fix eggs, two fpoonsful of flour^
a little nutmeg and ginger, a fpoonful of rofe water^i
a glafs of brand}^, a little lemon-peel flired fine, and
half a pound of moid fugar^ mix all thefe well to-^
gethefi butter the diih, pour it in, and bake it}
when it is done turn it upfide down in a hot diib, and
jprinkle powder fugar over and round ttv
0
Suet Pudding boiled.
SHRE^I) ^ pound of beef-fuet fine, mix it with
a pound of fiour, a little falc and ginger^ fix eggs,
and as much milk as will make it into a ftijBf batter,
put it in a cloth, and boil it two hours ; when it is
^onc turn it into a diih^ with plain butter in a boat.
Torkjhire Pudding.
TAKE a quart of new milk and fix eggs, beat
them welt together^ and mix them with flour to a
good batter, rather thicker than pancake batter, beat
It well till it is fmooth> and put in a little fait, grated
liutmeg, and ginger ; butter a dripping or frying-
pan, put it under a piece o^ beef> noutton, or a loin
of
^IP^^-""""! •■
362 PUDDINGS.
of veal that is roafting; put in the batter, and a
foon as one part is done turn the other to the fire, till
the top is all brown alike ; then cut it in fquans,
and turn^ it-till the other fide is brown ; put a fi(h-
idrainer in the difli, put the pudding on it, and fcod
11 to table hot.
Marrow Pudding.
TAKE half a pound of Naples bifcuir, or the
feme quantity of ftalc diet bread, rub it through a
cullender, put it into a (lew-pan with three pints of
new miH<, put it over the fire, boil it up, and ftir it
cften* to keep it from burning ; beat up nine eggs,
ftrainthem through afieve, put them in, and fwcctcn
it with iiigar to your palate; put in a quarter of a
pound of butter,^ half 3 nutmeg grated, a little le-
mon-peel (hred line;' put it over the fire, and keep it
ftlrring till it is thick ; then take it off, and ftir it
till it is cold ; put in a fpoonful of rofc watef^, a
glafs of brandy, and a very little powdered cinna-
mon I put a puff-pafte roCind the.^ge of your dilb,
a very thin piece at the bottom,, pour in the hatter,
and fprinklc on it a handful of currants clean picked
arid walhed ; take the marrow dlit'of z, large beef
marrowbone, cut it in fl ices, wa(h it in water, and
put it on as you fancy ; cut fome candied citron,
Jemon aiid orange-peelvery thin; and lay round or
over it, as you think proper, then bake it; when it
is done fend it to tabic hot.
Ybu may make a larger or fmaller quantity in the
fame manner, only adding or diminifliing as ^borc.
Marrow Pudding another Way.
TAKE a quart of new milk and boil it, with a
ftick of cinnairiOn, a little Icmon-pcel, and a la'jrd
leaf i
PUDDINGS. 363
Jtaf 5 rub the crumb of a penny loaf through a cul-
lender, put it in a pan, flrain the milk through z*
fieye over ir> and let it ftand till it is cold ; beat up '
fix egg$, put it into a ftcw-pan with the eggs, and
fweeten it with fugar ; put in a quarter of a pound
of butter, a little rnarro^ chopped fine, a little le-
mon-peel ihred fine, half a nutmeg grated, put ic
over a gentle fire, and keep it (lirring till it is thick 1'
then taice it pfT, (lir it till it is cold, put in a fpoon-^
ful 6f rofe water, and a glafs of brandy ; lay a puf?-
pafte round the edge of your difli, pour it in, pu('
on currants^ marrow^ and fweetmeats as before, and
take it, 1
■
Vermicelli Pudding.
TAKE a quarter of a pound cff vermicelli, and
boil it. in a pint of milk till it i^ tender, with a (lick
of cinnamon and a laurel leaf or twoi then take out
the cinnamon and laqrel leaf, and put in half a pine
of cream, a quarter of a pound jof butter melted,
the fame weight of fugar, with the yolks of fix eggs
well beat •, lay a puflf-paftc round the edge of your
diih, pqt it in, and bake it three quarters of an hour
in a moderate cvea. * For variety, you may add half
a pound of currants clean waihed and picked, or the
marrow of a beef-bone, or both, if you wifli tor
make it rich.
Oat Pudding.
TAKE of oats decorticated one pound, and new
milk fufficicnt to coyer it, fix ounces of fine raifins
ftoned, the fame' quantity of currants clean wafiied
and picked, a pound of beef-foet ftired fine, fix new-
jaideggs beat fine, a little ni^tnieg, "beaten ginger^
an4
3^4 PUDDINGS.
and fait, mix all well together, put it into acl€C|l
^iib, aJi4 bake k id a moderate oven two hours;
fTew College Puddings.
TAICE 1 quarter of a pound of Naples bifcuit
and rub it through a cullender^ a quarter of a pouad
of currahtfi clean wafhed and picked, the fame quin^
Wf of 'becf-fuec (hred iine^ a fpoonful of fugafj a
Yery little fak, a liule iemon^peel (hred fine, tnd
all tie grated nutoi^; mix all well together with
^e ^olk§ of two eggs and a fmall glafs of brandy,
^ ancfcQaJce them about the fize of turkies eggs, ia
t^ / what ihape or form you pleafe i put a quarter of %
. «- pound' of butter in a paiii make it hot, and fry tbcm
of a fine brown all round ; then put theoi on a ficve
to dr^inj and lay chem in a hot difb. For fauce,
have melted butter, fweet wine, and fugar, mixed io
9 boat.
By obferving the above diredion you make wiM
quantity you want,
I Orange Pudding.
TAKE.the yolks of twelve and |hc whites of foor^
^ggi&t ^nd beat them well *, put half a pound of
I butter into a itew-pan and melt it, put it to tbo
^ggS) ^^^ ^^^^ them well together \ grate in the rind
of two fine Seville oranges, half a pound of fio^
powder fugar, a fpoonful of orange-flower water, oofl
of rofe water, a gill of fack; and. half a pioc ^
creafil, with two Naples bifcuits foaked in [C ^^
ail well together, and fqueeze in the juice of ooo
orange ; lay a pufF-pafle round the rim of the di(bi
gut it io, and bake it ; when it is done fend it up
ot to table.
f
'
^mm^^^m*'^^^ ■■■ r«»«^W^VI^lNMM«r
PUDDINGS. 365
Orangi PuJding aficond Wa^. ^ %
' BEAT up the yolks of twelve and the whites of
feur eggs, with half a poand of frefti butter me^ed;
the fame quantity of fine powder fugar, half a pint
of creamy a fpoonful of rofe water, and a little
grated nutmeg; cut the peeling of a fine Seville
orange as thin as poflTible, and Ibak it in water focL
three at four hoursj then beat it fine in a mortar tiH
it is like a pafte, mix it well with -the ingredients,
and fqueeze in the juice of half an orange; put a
puff pafte all round the edge and bottom of your
diih, pour it in, and bake it.
Orange Pudding a third Way*
CUT the rind of two fine Seville oranges as thiit
as you can, boil it till it is very tender in two or
three different waters, then beat it fine in a mortair^ i
or rub it through a fievc, boil a pint of new milk
or . creanri and put over, take a quarter of a pound .
of Naples bifcuit, beat up the yolks of eight and . /
the whites of four eggs, with a quarter of a pound
of frelh butter nielted, mix it with the milk and' bif-
cuit, a quarter of a poUnd of fine fugar, a fpoonful
of orangie-flower or rofe water, a little grated nutmeg
and lemon^peelj mix all the ingredients with the
bciten 6range*peel, and fqueeze in the juice of one
orange ; lay a puff'-pafte round the edge of your difli, \
pour in the mixture, cut fome candied citron, orange^
or lemon-peel', and put over it, in any ihape you
fancy^ and bake it three quarters of an hour. Take
care that it is cold before you put it in the difh you
intend to bake it in.
OfMit
^
PUDDINGS*
Orange P lidding d fourth Way.
Take the omfide rind of two fine Seville oradgti
jcut very chin, boil it till it is tender in three fepa-
rate waters^ and rub it through a fine fieve *, blanch
half a pound, of fweet almoads, pound tbem in 4
morur, and keep adding a little rgfe water to prevent
their oiling, put in the orange-peel and half a poood
jof Bne fugar ; beat up the yolks of twelve and the
whites of fix eggs with half a pound of butter, and
mix all the ingredients well together till it is light and
hollow^ lay a pufF-pafte. round the edge of your
di(h and pour it in, cut lome candied citron^ oraogT)
or lemon-peel in thin flips and put over it^ andbak:
K three quarters of an hour*
Lemon Fuddlng.
CUT the rind of three leoions as thin as you can,
boil it in three feparate waters till it is very tender^
and beat it fine like a pafte in a mortar ; boil a.pioc
and a half of milk with a quarter of a pouad of
Naples bifcuity and put the lemon- peel to it ^ beat
up the yolks of nine and the whites of fix eggs, with
a quarter of a pound of frelh butter melted, half a
pound of fine fugar> and a fpoonfui of orange-
flower or rofe water ; mix all well together, put it
over a gentle fire, keep it ftirring till it is thicks
.fquee^e in the juice of half a lemon, and fet it by
till it is cold ; lay a puflf-pafte round the edge of -the
dilh, put in the pudding, cut fomc candied citron^
orange, or lemon-peel, and put over it, bake it three
quarters of an bour^ and fcnd.it up hot*
PUDDINGS. 367
Lemon Pudding nfecond Way.
GRATE the rind of three fine lemons^ beat the
yolks of twelve and the whites of fix eggs^ put in
half a pint of cream, half a pound of fine fugar, a
fpoonful oi orange-flour water, and a quarter of
a pound of frefii butter melted, beat all up well to*
gether, put it over a flow fire, and keep it ftirring
till it is thick; then take it oflT, fqueeze in the juice
of one large or two fnnall limons^ and ftir it till it is
cold ; lay a pufF-pafte round the edge and bottom
of a difl), pour it in, with fonic candied citron^
lemon, or orange-peel, cut thin and put over it,
bake it three quarters of an hour, and fend it to
table hot.
Almond Pudding baked.
TAKE half a pound of Iweet and fix bitter al-
monds, blanch them, take the flcins off*, pound
them in a mortar, and as you pound them put in a
little cream to keep them from oiling; grate a quar-^
ter of a pound of Naples Bifcuit, put it into a quart
of new milk or cream, and boil it up; beat eight
eggs well, with a fpoonful of orange-flower and one
of rofe water, a little beaten cinnamon, half a nut«
tteg grated, half a pound of fine fugar, and the
fame quantity of frefh butter melted ; mix all the
ingredients well together, put it over a gentle fire,
and keep it ftirring till it is thick ; then take it oS^,
put in a gill of fack, and ftir it well till it is cold;
lay a puff-pafte round the edge of a difli, put in ilie
pudding, bake it three quarters of an hour, and fend
it to table hot«
Almond
36d
1? u r> t> I Itf c fi.
AlmoAd Pudding BaiitJ.
ITAKE a poumi of fweet almonds, blanch tteiBj
. take off the ikins^ and beat them fine in a roortiTi
with two fpoonsful of rofe water and a gill of fack
or mountain wine \ beat up the yolks of (it and the
whites of three eggs and put in, with half a pound
of frefh butter melted, a quart of cream, a quarter
of a pound of fine fugar, half a nutmeg grated, one
fpoonful of fibur, and thiee fpoonsful of crumbs of
white bread i mix all well together, dip a cloth io
hot water, flour it well» put in the pudding, and
boil it one hour; when it is done turn it into the
. dilb, and put luelted butter, fack, and fugar miifid
over it.
Ipjwicb Almond Pudding.
GRATE about a quarter of a pound 6i ifK\^
bread into a pint and a half of cream^ blanch half
. a pound of fweet almonds, take off the fkins, beat
them fine in a mortar, with a fpoonful of orai^-
flower water, till, they are like a pade; beat up the
yolks of eight and the whites of four eggs, a quarter
of a pound of frelh butter melted, and the to
quantity of fine fugar, -"mix all. well together, put it
over a flow fire, keep it ftirring till ic is thickj tfi
then put it away till it is cold ; lay a Iheet of p«ff-
pafte at the bottom and round the edge of your
dilh, pour in the ingredients, and bake it half afl
, koiir.
Sago Puddings.
TAKE half a pound of fago, and wait it wdl
Jn three hot waters, then put ic in a faucc-pan, ^i"*
a qw^
PUDDINGS. ^6g
A quart of new milk and a (lick of cinnamon, and
boil ic gently till it is (hick; (but mind and ftir it
often, for it is ape to burn J then take out the cinna*
men, ftir in half a pound of frefh butter till it is
melted, and then pour it into a large ftew-pan ; beat
up the yolks of nine and the whites of five tggf
with a gill of fack, fweeten it with fugar to vour
tafte, put in a quarter of a pound of currants clean
walhed> picked, and plumped in two fpoonsful of
ikck and two of rofe water, and half a nutmeg
grated i mix all well together, put it over a flow
fire, keep it ftirring till it is thick> and then put it
aw^y tp cool; lay a puff'pafte round the edge of a
difli, pour in the ingredients^ bake it three quarters
of aD hour, and fend it up hot to table*
Mil/et Pudding.
TAKE half a pound of millet feed, wafh and
pick it very clean, put to it a pound of coarfe fugar^
three quarts of milk,, a whole nutmeg grated, break
in half a pound of frefli butter in little bits, and
mix it all well together; butter the bottom of a
deep difli big enough to hold itj pour it in^ and
bake it.
Carrot Pudding.
TAKE (ame carrots, pare and wafh them wel)^
and grate them i take half a pound of grated car*
rot and one pound of bread-crumbs, beat up the
yolks of eight and the whites of four eggs with half
a pint of cream, then ftir in the carrot and bread«>
crumbs^ with half a pound of frefh butter melted^
half a pint of fack, three fpoonsful of orange*fiower
water, half a nutmeg grated^ fweeten it with fugar
to your palate^ and mix it all well together j (if it
B b is
370 PUDDINGS.
IS too thick put in a little more cream) lay a pofi^
pafte round the edge' of your dilb, pour in the in-
gredients^ and bake it one hour ; (or you may put it
in a cloth and boil it) when it is done put it in a
di(h, and pour melted butter, fweet wine and fogar
mixed over it.
Carrot Pudding afecond Way.
TAKE the crumb of a two-penny loaf, rub it
through a cullender^ and put it into a pan ; boil a
quart of new milk, with a dick of cinnamon, two
laurel leaves, and a little lemon-peel, ftrain it
through a ficve over the bread, cover it over, and
let it ftand till it is cold ; in the mean time boil two
or three carrots till they are very foft, bruife them,
and rub them through a fieve; beat up eight eggs
well, with two fpoonsful of orange-flower water, and
half a pound of frefli butter melted-, mix all the
ingredients well together, fweeten it with half a
pound of fugar, and grate in half a nutmeg; lay a
pulF- pafte round the edge of the difti, pour the
ingredients in, bake it one hour, and fend it CO
table hot.
Rice Pudding.
TAKE a quarter of a pound of whole rice, walh
and pick the dirt from it clean, put it into a fauce«
pan, with a quart of new milk, a ftickof cinnamon^
a little lemon-peel, boil it gently till the rice is ten-
der and thick, and ftir it often to keep it from burn-
ing; takeout the cinnamon and lemon-peel, put (he
rice into an earthen pan to cool, beat up the yolks of
fix and the whites of three eggs, ftir them into the
rice, with fugar to fweeten it to your palate, a littk
icmon-pccl (hrcd very fine, and a little grated nut-
P U D D I isr G S* ^71
meg and ginger, mix all well cogethec; lay a pufl^
pafte round the edge of the difh^ pour in the ingre<«
diencsj and bake iu
Rice Pudding dfecond Wa^i
TAKE a quarter of a pound of whole rtce, w4lh
and pick it clean, boil it in a quart of new milk
till it is tender and thick, and put if in a pan to
cool; beat up the yolks of fix and the whites of
three eggs, melt half a pound of frefli butter ana
put ini with a little beaten cinnamon, grated nut-
meg, and lemen-peel ihred fine^ a quarter of a
pound' of fugar, a fpoonful of rofe water, a quarter
of a pound of currants clean walhed and picked, and
a glafs of mountain wine, mix all well together \ lay
a puflT-pafte round the edge of the dilh, pour in thd
ingredients, and bake it one hour*
Rice Pudding a ibird Wap
TAKE half a pound of rice, wa(b and pick it
^11, boil it in two quarts of water for half an hourj
then ftrain it into a fieve^ and let it ftand till it is cold %
Jay a pufif^-pafte round the edge of the difli, put in
the rice^ beat up four eggs, with a pint and a half
of tnilk, a quarter of a pound of fugar, a little le*
nion-peel ihred fine, halt a pound of beef or veal
. fuet Ihred fine, pour thde ingredients over the rice,
and bake it one hour and a half. You may put in
ft quarter of a pound of currants, well washed and
picked, if you think proper*
Rice Pudding afoUrtb Way,
Take half a pound of ground rice, put it into a
f(U)ce-pao, with three pints of milk, a ftick of cinna-
fi b a mon.
372 PUDDINGS.
mon, and a little lemon*pcel> boil it gently tiD it
is thick, and ftir ic often xo keep it from bora*
ing ; uke out the cinnamon and icmoi>-peeI» fiir io
half a pound of butter till it is melted, and then psc
it away to cool i beat up the yolks of fix and the
whites of three eggs, with a ipoonful of rofc water,
a little lemon-peel flired fine, and a little grated nut-
meg ; when the rice is cold mix all well tog^beTi
and fweeten it with fugar to your palate ; lay apuff-
pafte round the edge of the di(h, pour in the iopf*
dients, bake it one hour, and fend i| to tahk bou
Rice Pud(Ung Boiled.
TAKE half a pound of flour of rice, put it inn
a fauce-pan with a quart of milk, boil it gently till
it is chick| keep it conftantly ftirring, that it intjr
not clot nor burn, then ftir in lutlf a pound of boner,
and put it in an earthen pan to cool ; beat up the
yolks of ten and the whites of five eggs, with bilf
a pint of milk or cream, the rind of a lemon grated,
and a little nutmeg ; when the rice is cold mix ail
well together, and fweeten it with fugar to your pi*
late; butter fonne fmall moulds, China bafons,or
wooden bowls, put the pudding in, and tie cloths
over them, and boil ihem half an hour, if fmall \
if large three quarters of an hour; when thcjare
done turn them into a di(h, and pour melted butter^
wine, and fugar mixed over them.
You may make half the quantity if you pleafe.
Rice Pudding Boiled afecond Way.
WASH and pick a quarter of a pound of rieff
tie it in a cloth with half a pound of raifins
ftoned, give the rice plenty of room to fwelli
and boil it three hours in plenty of water v when
J
PUDDINGS. 37:f
it Is done turn it into a di(h> pour melted butter and
fugar on it, and grate a little nutmeg over all.
You may make it this way: wafli and pick a
quarter of a pound of rice^ tie it in a clothy but
give It room to fwell, and boil it one hour i then
take It up, untie it, and with a fpoon ftir in a quar-
ter of a pound of frelh butter, grate in a little nut-
meg, fwerten it to your laftc, tie it up very clofe,"
and boil it one hour longer; take it up, and put it
into the difli, with melted butter over it*
The Indians tie it up, and boil it three hours in a
doth ; then turn it into a difh, and eat it with oil or
butter mixed with it.
SimoKna Rice Puddings
A PERSON has obtained a patent for making
this rice, and is to be uled without eggs in the foU
lowing manner : put a quarter of a pound into a
fauce-pan with a quart of new milk, IkmI it gently
till ic is thick, and keep it ftirring all the while, t6
prevent its being in lumps and burning ; then ftir in
a quarter of a pound of freih butter, a little grated
nutmeg and ginger, a little lemon*peel flired fine,
fweeten it to ycur palate, and put it in a pan to
cool; lay a pufF-pafte round the edge of the difh^
and when the pudding is cold pour ic in, put fome
candied fweetmeats over it, bake it in a gentle oven
three quarters of an hour, and fend ic to table hoc.
Spinach Pudding.
TAKE about a quarter of a peck of fpinach,
pick and wafh it very clean, put it into a fauce-pan
with a very little fait, cover it clofe, and boil it till
it is tender ; throw it in a fieve to drain, fqueeze \t
between- two plates, and chop it fine < beat up fix
B b 3 eggs
574 PUDDINGS.
eggs wich half a pint of cream and the crumb of %
ftale roll grated fine, a little grated nutmeg, and a
quarter ot a pound of melted butter \ qiix tbefe all
yrtll in a fauce-p^n^ ^keep it ftirring till it is thick,
and let it ftand till it is cold ; then butter a cloth,
put it^in, tie it tight^ and boil it one hourj turn it
into your difh^ pour melted butter over it, and
(qutrt^e on it the juice of a Sevilie orange if you
think proper. You may fweeten it or not, as you
pleafe. If you bake it, you muH: put in a quarter of
9 pound of iugar, an4 ufe l^aples bifcuit infte94 of
bfc4dT *
faking Pudding.
TAKE the crumb of a penny French roll, cut it
in thin flices, boil a pint and a half pf new milk of
cream, wjth a Uick of cinmrnon*, two laurel leaves,
find ^ litclc lemon-peel ; put the bread into a pan,
(train the milk on it, cover jt over, ^nd l^t it ftand
ttill it is cold \ then beap up the yolks of ten and the
whites of fix eggs, and mix it ^ith a fppontul of
flour, ^ littlfs fait and grated nutmeg* butter a
mould, put it in, tie a cloth over the top, and boil
it gently one hour j when it is done turn it very care-
fully into the difh, and fend (nelted butter, fi^ick, aD4
fug^r mi^ed in a boat.
Cream Pudding.
BOIL a quart of cream with a (lick of cinnamon,
;rate in half a nutme-g, and fet it away to cod j
lanch a quarter of ^ pound of almonds, takeoff
the n^ins, and beat them in a mortar, with a fpoon-
tul of orangt-flowcr or rofe water; beat up the
yolks of right and the whites of four eggs, ftrain
fhcra through a ficvc tp the cream, take out ihc
(rinnamon^
PUDDINGS. 37^
cinnamon, mix in th« almonds, with two fpoonsful
of flour, and beat all well together; take a thick
cloth, vyct and flour it, pour in the pudding, tie it
clofe, and boil it three quarters of an hour pretty
faft ; when it is done take it out, turn it into the
jdifli very carefully, pour melted butter and fack
mixed on itj'iand fprinkle powdered fugar over alU
Oatmeal Pudding.
TAKE a pint of fine oatmeal, mix it with three
pints of new miik till it is quite fmooth, and boil ic
in a fauce-pan till it is fmooth and thick, keeping it
ftirring all the time; put in half a pound of frefli
butter, a little beaten mace and nutmeg, a gill of
fack, and fet it away to cool ; then beat up the yolks
of eight and the whites of four eggs, and mix it
well with the other ingredients; lay a puflvpafte
round the edge of the difh, pour it in, and bake it
half an hour. You may put in half a pound of cur-
rants clean waflied and picked, and boil it one liour,
put it in the difli, and pour melted butter over it.
Cujlard Pudding boiled.
TAKE a pint of cream or new milk, boil it with
ft (kick of cinnamon, a little lemon-peel, and let it
ftand to cool ; beat up the yolks of five and the
whites of three eggs, mix a fpoonful of flour with
the cream, then put in the eggs, with a gill of fack,
drain it all through a (ieve, grate in a little nutmeg,
and fweetcn it with fine powder fugar to your palate ;
wet a cloth, flour it, pour in the pudding, tie it, buf
not too clofe, and boil it three quarters of an hour ;
or butter a mould, bafon, or fmall wooden bowl,
ppt in the pudding, tie a cloth over the top, and
tK)il it one hour \ when it is done turn it gently into
B b 4 the
37* PUDDINGS-
die difti, Md pour meked butter and fugar miiEei
over it,
Cuftard Pudding baked.
TAKE a quart of new milk and boil ic^ with a
(lick of cinnamon, a little lemon-peel, a laurel leaf,
and a few coriander- feeds, fweeten it as it boils with
loaf fugar, and then let it ftand to cooli beat up
cighr eggs well with a little of the mi)k» and pour
ic backwards and forwards, in two pans, tiU the
m Ik and eggs are well mixed, put in a fpoonful of
roie water, and (train it all through a fievej lay a
pu(F- pafte round the edge of your di(h, pour in tke
pudding, bake it, and fend it up hot or cold to
table.
Flour Pudding.
TAKE, a quart of new milk, beat up the yolb
of eight and the whites of four fggs with a quarter
of a pine of the milk, ftir in fpur large fpoonstul of
flour, and beat it wrll together till it is fmoothj boil
fix b tter almonds in two fpoonsful of water, pour
the water to the egg^, take the Ikins off the almonds,
and heat thtm lane in a mortar with a fpoonful of
milk ; then mix it with chr reft of the milk, a tea
(poonful of fait, one of beatrn ginger, and a little
nutmeg grated, nux all well together; dip your
cloth into boiling water, flour it, pour in the pud*
ding, tie it rather flack, boil it an hour and a quar-
ter, turn ic into the difla, and pour melted butur
over itf
Batim
P U D D IN G S^ 377
Batter Pudding.
PUT fix large fpoonsful of Bour into a pan, and
mix it with a quart of milk till it isfmooth, beat up
the yolks of fix and the whites of three eggs and puc
in, ftrain it through a fitve, then put in a tea fpoon-«
ful of fait, one ot beaten ginger, and ftir it well to-
gether ; dip 3rour ckxh into boiling water, flour it,
pour in the puddingy tie ic rather clofe, and boil it
ooe bour ; when it is done put it into the dilh, and
pour melted butter over it.
You may put in ripe currants, apricots, fmall
plums, damfons, or white bull is, for a change, when
in feaibn ; but it will require half an hour's mons
boiling with the fruit in it.
■
Batter Puddmg another Way.
PUT fix (poonsful of flour into a pan, and by
degrees mix in a quart of new milk, put in a tea*
^Monful of fait, one of beaten ginger, two ipoonsful
of the tioAure of fiiflTron, and ftrain it thnoogh a
fievc; dip your doth in belling water, flour it, pQur
in the podding, tie it ciofe<, and boil it one hour and
a quaner % put it in the difli, and pour melted butter
over it*
«
Grateful Pudding.
&UB a pound of the crumb of white bread
through a fine cullender, put to it a pound of flour,
a pound of raifins ftoned, a pound or currants df aa
waihed and picked, half a pound of moift fugar, a
little beaten ginger, and eight eggs beat up with a
pint of milk, mix all the in^zredients well together,
and boil or bake it. If you boil it, it will take two
hours I
378 P IT D D I N G S:
hours ; if you bake it, one hour will do: You may
ufe cream inftead of milk if you have it.
r
Bread Pudding.
TAKE the crumb of two penny French rolls and
cut it in thin flices, boil a quart of milk with a
ilick of cinnamon, two laurel leaves,, and a litde
lemon-peel, drain it on the bread, cover it over,
and let it ftand till it is cold, beat up the yolks of
eight and the whites of tour eggs, drain them
through a fitve to take out the tieadies, put them to
the bread and milk, with a fpoonful of flour, half a
pound of fugar, and a little grated nutmeg and
ginger, mix it all well together; dip the cloth into
boiling water, flour it, put in the pudding, tie it
clofe, %nd boil it one hour ; then put it into the dilb,
with melted butter and fu^ar in a bQat.
Bread Budding afecond Way.
TAKE the crunib of a dale penny loaf, rub it
through a cullender, and put it into an earthtn pan;
boil a quart of cream with a ftrck of cinnamon, a
little lemon-peel, and twolaurd leaves, drain it on
the bread, cover it over> and let it ftand till it is
cold \ take twelve bitter almonds, put them in hot
water, take off the (kins, and beat them fine in a
mortar, with two fpoonsful of rofc water, till they
are of a fine pafte ; beat up the yolks of eight and
the whites of four eggs, beat up the bread and
cream, drain the eggs through a fieve to it, with
half a pound of fugar, put in the almonds, with
half a nutmeg grated, a fpoonful of flour, and half
a pound of currants clean wafhed and picked, mix
it all well together ; dip the cloth into boiling water,
flour it, put in the pudding, tie it, but not too clofe,
and
PU D D I N G S^ 379
und boil it one hour ; or butter a mouldy china or
woodrn b >wU put it iir^ tie a cloth over the topj and
boil it one hour ; when it is done turn it into the
di(h, pour meired butter, wine, and fugar mixed
on it, and fprinkle it and the difli all over with
powder fugar.
Bread Pudding a third Way.
TAKE two halfpenny rolls, and flice them very
thin, cruft and all, (if they are ftale grate them
with a grater) boil a pint of new milk and pour on
them^ cover ihem over, and let them ftand to cool %
then beat the bread and milk well, put in a little
melted butter, beat up two eggs and put in, with a
little fair, nutmeg, and ginger, mix all well toge-
ther, put it in a cloth, and boil it three quarters of
an hour i then turn it into the di(b, and pour melted
butter, fpgar, and a fpoonful of vinegar mixed
over it.
Bread Pudding baked.
TAKE the crumb of a two-penny loaf, cut it is
thin dices, and put it into an earthen pan ; boil %
quart of milk, with a little cinnamon, lemon-peelt
and a laurel leaf, ftrain it to the bread,, cover it over^
and let it ftand till it is cold ; beat up four eggs and
put to it, with two fpoonsful ot flour, half a pound
of fugar, a fpoonful of ginger, and a pound of curv
rants waflied and picked clean, all mixed well toge-
ther ; butter a p^n or diih» pour in the pudding,
iind bake it^
Bread
-■».»
380 PUDDINGS,
Bread and Butter Pudding.
TAKE a penny loaf, and cut it into thin llices of
bread and butter, the fame as you do for tea, butter
the bottoiu of the di(h, and cover it with the flices
of bread and butter, then fprinkle a few currants on
them clean waihed and picked, then a layer of bread
and butter, and then currants, till you have put all
the bread and butter in ; beat up four eggs with a
pint of milk, a little fait, grated nutmeg, fweeted
it to your palate, put in a fpoonful of ro(c water,
pour it over the bread and butter, and bake it half
an \iQXxr.
TranJ^arent Budding.
BREAK eight eggs into a ftew-pan, and beat
them well with halt a pound of frefli butter, the
fame quantity of fine powder fugar, and half a nut-
meg grated, put it on the fire, and keep it ftirring
till it is the thtcknefs of buttered e^s, then put it
away to cool i put a pufiF-paite round the edge of
the difl), pour in the pudding, bake it half an hour
in a moderate oven, and fend it to table hot.
Buddings in little Dijhes.
TAKE the crumb of a penny loaf and rub it
through a cullender, boil a pint of cream and pout
over if, cover it clofc, let it Itand till it is cold, beat
it fine, and grare in half a nutmeg; beat up the
yolks of four and the whites of two eggs and put in,
with a quarter of a pound of fugar, beat all well to-
gether ; have five little wooden difties with tops to
them, one larger than the reft, and fill the large one
wich the following ingredients: blanch and ikin an
ounce
■i^
PUDDINGS, 381
ounce of fweet almond s^ beat them fine with a fpoon-
ful of rofe water, and mix with it as much puddir^
as will fill the diih ; colour one yelk>w, with faflfton
tied in a bag and I'queezed through ; one red^ with a
little 4:0c bineal bruited and put in a fpoonful of boiU
iiig water ; one green» with fpinach juice ; and one
blue, with fyrup of violets i tie the covers on with
packthread, when your pot boils put them \r, and
boil them one hour ^ when they are done turn them
out into a di(h> the white one in the middle, and
the coloured ones all round, pour fome melted but-
ter and a glafs of fack mixed on them, and fprinkle
powdered fugar over them and the di&* Be fure
to butter your diihes well before you put in the
puddings.
Sweetmeat Pudding.
LAY a thin puff-pafte all over the did); theo
take candied citron, lemon and orange peel, an
ounce of each, cut them in thin dices, and lay theoA
all over the bottom of the di(h ; b^at up the yolks
of eight and the whites of two eggs, with a gill of
creaoi, half a pound of Bne fugar, and the fame
quantity of fre(h butter melted, beat it all well to-
gether» and when the oven is ready pour it over the
fweecmeats^ and bake it one hour in a moderate
oven.
Ratifia Pudding.
BOIL a quart of cream with a ftick of cinna<>
mon and fix laurel leaves; then cake out the cinna-
mon and laurel leaves, and break in half a pound of
Naples bifcuit, the fame quantity o( butter, half a
nutmeg grated, and a quarter of a pound of fugar |
t^e two ounces of fweet almonds and four bitcer
ones.
382 PUDDINGS.
ones, (not four ounces) blanch them, take off the
flcins, and beat them fine in a mai:ble mortar with
two fpoonsful of orange-Hower y^ater ; beat up the
yolks of five eggs, mix all well |j^ethtr» put it o?cr
the fire, keep it ftirring till it is thick, and then put
it away to cool ; when it is cold put it into a di(h,
with a puff-pafte round the edge of it, fprinklc
powder fugar over the pudding, and bake it half ao
hour in a moderate oven.
Plain Pudding.
BOIL a quart of cream with four or five laurel
leaves; then take out the laurel leaves, and ftiria
as much flour as will make it a thick hafty puddiog,
take it off, then ftir in half a pound of freili buucr,
a quarter of a pound of fugar, half a nutmeg grated,
a little fait, and twelve yolks and fix whites of e^
well beaten ; mix all well together, butter a dilb,
pour it Ir, and bake it three quarters of an hour in
ft moderate oven.
*
Chefnut Pudding.
PUT two dozen chefnuts into a fauce-pan of wa«
ter and boil them half an hour ; then take off the
(hells and (kins, and beat them fine in a marble
mortar, with a little orange-flower or rofe water and
fack, till they are of a fine pafte ; beat, up the yolks
of twelve and the whites of fix eggs, mix them with
three pints of cream or new milk, grate in half a
nutmeg, put in half a pound of frefii butter melted,
the fame quantity of fugar, and a tea fpoonful of
fait, mix all well together, put it over the fire, and
keep it fllrring till it is thick, then take it ofi; and
fet it away to cool \ lay a puflf-paftc round the edge
of
PUDDINGS. 383
cf the difli^ pour in the pudding, and bake it one
hour.
CoUBjlip Pudding.
GET about half a peck of cowfllps, pick ^ the
flowers off, chop and pound them fine, with a quar-
ter of a pound of Naples bifcuic grated, and a pint
and a half of new nulk or cream, boil them altoge-
ther a little, and then take them off the fire ; beat
up the yolks of eight and the whites of four eggs
with a little cream and a fpoonful of rofe water*
fweeten it to your palate, ntix all well together, put
kover a flow fire, keep it ftirring till it is thick, and
then fet it away to cool ; lay a puff^-pafte round the
edge of the difti, pour in the pudding, and bake it
half an hour 5 when it is done fprinkle fome fine
powdered fugar over it, and fend it to table hot.
Apricot Pudding.
♦
TAKE a dozen aprfcots and coddle them till they
arc tender, take the ftones out, bruife them, and
rub them through a fieve; beat up the yolks of fix
and the whites of three eegs, with a pint of cream
and a quarter of a pound of fine fugar, mix them
altogether; lay a puff-pafte all over tlvc di(h, pouf
in the ingredients, and bake it half an hour in i.
moderate oven ; when it is enough fprinkle fomc
fine powder fugar over it, and fend it to table hot.
You may drefs white pear plums in the fame
ftianncr,
m
^ince Pudding.
TAKE fix quinces, pare them very thin, cut
them in quarters, put them into a faucc-pan, with a
little
384 PUDDINGS,
little water tnd lemon-peeU cover them clofe, and
ftew them gently till they are tender; then rub
them through a fieve, mix it with fugar very fweec»
and put in a little beaten cinnamon and ginger ; beat
up tour eggs with a pint of cream or new milk, and
tdr ic well into the quinces till they are of a good
tbicknefs 1 lay a puff pafte round the edg^ of the
diih) or butter it» pour in the pudding, bake it three
quarters of an hour in a moderate oven> and fend it
to (able hot.
Italian Pudding.
LAY a puff-pafte over the bottom and round the
edge of the difb, pare and flice twelve pippins and
lay in it, cut fome candied orange«-peel fine and
throw over them, with a quarter of a pound of fugar
and half a pint of red wine ; take a pint of cream,
and dice fome French rolls very thin into it, as mucb
as will make it thick, beat up ten eggs well and
put into the cream and bread, pour it oyer the reft,
and bake it one hour in a moderate oven.
Pearl Barley Pudding.
TAKE half a pound of pearl barley, waih it
clean, and put to it three pints of new milk, a
quarter of a pound of fugar, and half a nutmeg
grated, put it into a deep earthen pan, and bake it
one hour with the brown bread ; take ic out of the
oven, and let it ftand till it is cold ; then beat up fix
eggs and mix with it, butter a di(h, pour it in, and
bake it one hour longer.
Pearl
PU D D IN G .S. 385
Pearl Barley Pudding afecond Way.
• TAKE half a pound of pearl barley, and boil it
in two quarts of water till ic is^ tender, ftrain it in a
iieve, put it into a fauce-pan with a quart of milk,
aod boil it a quarter of an hour^ put in a little
beaten cinnamon^ grated ginger and nutmeg, and
fweeten it to ,your palate, put in a quarter of a
pound of melted butter,, beat up eight eggs with a
ipoonful of rofe water, mix all well together, put ic
over a flow fire, keep it ftirring till it is thick, and
then let it ftand to cool ; when it is cold butter n
difl), pour it in, and bake it one hour«
French Barley Pudding.
TAKE half a pound of French barley, and boil
it in two quarts of milk till it is tender % beat up fix
egg^ well and mix with a quart of cream, a fpoon-
ful of orange-flower or rofe water, and a pound of
frefli butter melted, ftrain off the barley and mix
with it, with half a pound of fugar ; butter the bot-
tom of a deep di(h, pour it in, and bake it two
hours.
Apple Pudding baked.
PARE twelve large pippins, cut them in quar*
ters, and core them, put them into a fauce«pan,
with a little water and a piece of lemon-peel, cover
them, and ftew them till they are tender \ thea beat
them well, fiir in half a pound of loaf fugar, the
juice of a lemon, fome lemon*peel Ihred fine, half
a nutmeg grated, beat up the yolks of eight eggs
and put in, with a ghfs of fack, and mix all well
together i lay a puflT-pafte round the edge of the
C c difh.
586 P U D 0 I N 0 S.
*
di(h, pour in the pudding, and bake it half an hour
in a moderate oven 9 when it h done ftrew ibaie fine
powdered fugar over it, and lend it up hot.
Apple Pudding boiled.
TAKE about a pound of fldur dnd half a pound
of butter, and rub it fmooth, 6r half i. pound of
beef-fuet (bred vefy fine^ make it into a ftiff pafte
with cold water, and roll it out rdund about half an
ihch thick; lay the cloch in a "round deep pan or
ileve, fiour it| and put the crull on it ; pare is
. mafiy apples that will boil well as will fill the cnifti
cut them in quarters^ core them, and put them in
till the cruft is full, chop fome lemon-peel very fine
and put in, with a little quince marmalade, clofe it
at the top, an^ tie the cloth tight ; if a fmall ope,
boil it two hours ; a large one, three or four ; when
it is done take it up, turn out the part that it was
tied at downwards in a deep di(h, cut a piece off
the top, malh the apples with a.fpoon, and mix in t
little butler and fugar; put the piece on the top
again, and ftnd it to table hot. with fine powder
fugac and dices of cold butter in plates.
, Pruen Pudding.
MIX ^ pound of flour with a quart of milk, beat
up fix e^gs and mix with it, with a little fait and
a fpoonful of beaten ginger ; beat it well till it Is t
fine ftiff batter, put in a pound of pruens, tie it in
a cloth, and boil it one hour aild a half; when it is
done put it in a dilh, and pour melted butter over it.
If damfons are in feafon you may ufc them the
fame way.
t >
c
^
Mt!S^ ii ipootiful of flour with the fame quantity
tf creabf, ond egg^ a little gfated nutrne^^ ginger^
ind(aAn^ nt'ije it well together i butter a little woc^en
bd#l of fmall bafoir^ put in the pudding, tie a clotk
4Mr the tdp) and boil i« half an hoUh Ifou ma/
4dd a ftw etirrants cleaM walked and pibkedi
Citron Puddings^
MIX half a pint of cream with a fpoonAil of ^n^
fioui^ two ounces of fin^ powdet* fqgar, a little
grated nbtn^g, and three eggs beat Up fine^ mil
the 01 ali well p^thelr ; butter Ibtne fmall moulds or
cupS) pour in the ingredients, cm two ounces of
candied citron in flips and put in, and bake them a
quarter of an hour in a quiek oven ; then turn them '
out into a dim, fpririkle powder fugar over them,
ifid ftnd them td latfle hot;
Lenton Tontier Puddingk
TA%R three fine lemons and grate the outward
rind off| put it intd a marble mortar^ with three
quarters of a poiind of powder fugar, th^ fiunt
quantity of freih butter, the yolks of eight eggs^
and the juiee of one lemon, beat it well for one
hour ; lay a thin puf^-pafte all over a deep dilh, and
|H>Ur in the pudding, put fome thin flips of piifF*
t^aft^, or pafle cut in the Ihslpe of leaves over it»
tad bake it three quarters of an hour*
Yovi may make an orange pudding the (ame way^
only you muft pari the rinds off very thin, and boil
Miem in three different waters till they are tender and
the bhteinds i$ gone off.
C c a Petatof
388 PUDDINGS.
Potatoe Pudddirig.
TAKE two pounds of potatoes^ boil tbem^ peel
them^ bruife them fine^ and rub them through a fiert
with the b^ck of a wooden fpoon, mix them witk
half a pound of fine fugar, a pound of frelh butter
melted, a glafs of fack or brandy, half a nutmeg
;rated, a little lemon-peel Ihred fine, and beat op
ixeggs well and put in; mix all the ingredienti
well together, and put in half a pound of currants
clean walhed and picked ; dip your cloth into boil-
ing water, put in the pudding, tie it clofe^ and boil
it one hour $ when it is done turn it into the di(h,
pour melted butter, fack, and fugar mixed over it,
and fend it to table hot. Tou may leave out the
currants if you pkafe.
Potatoe Pudding afecond W(y.
^ BOIL two pounds of white potatoes, peel them,
and bruife them fine in a mortar, with half a pound
of melted butter, and the yolks of four eggs^ put
it into a cloth, and lx)il it half an hour ; then turn
it into the di(b, pour melted butter, with a glals of
fweet wine and ^he juice of a Seville orange mixed
over itj and ftrew powder fugar over all.
*
Potatoe Pudding a third Way.
BOIL two pounds of mealiy potatoes, peel them,
bruife them in a mortar, and rub them through a
fine fieve with the back of a wooden fpoon ; thea
mix them up with half a pound of melted butter,
beat up the yolks of eight and the wjiites of four
^ggS) with half a pint of cream, half a pound of
fine fugar, half a nutmeg grated, a gill oH fack, and
a gla&
P U D D I NO S. 389
Jlglafs of brandy, mix the ingredients all well toge*
Cher ; lay a puflT-pafte round the edge of the difb»
pour in the pudding, make it fmooth at the top^ and
put on fome candied citron, lemon, or orange-peel
cut in thin flips, and bake it one hour in a moderate
oven. Yo.u may put in half a pound of currants
clean walhed and picked, or ftrew a few currants on
the top with the fweetmeats*
Tarn Pudding.
TAKE about two pounds of yam, pare it, boil
it till it is tender, maflx it, and rub it through a
fie ve ; beat up the yolks of eight and the whites of
four eggs, with half a pint of cream, half a pound
of melted butter, the fame quantity of fugar, a gill
of fack, a fmall glafs of brandy, a little grated nut*
meg and ginger, a tea-fpoonful of fair, a fpoonful
of orange-flower or rofe water,' put in the yam, and^
mix all well together ; either put it in a cloth, and
boil it one hour, or lay a pufl^-pafte round the edge
of the difli, pour it in, and bake it three quarters
of an hour.
You may put in half z pound of currants well
walhed and picked.
Flour Hqfty Pudding.
TAKE a quart of milk, put in four bay leaveit^
and fet it on the fire to boil ; beat up the yolks of
two eggs with a little cold milk and fait, ftir theia
into the milk, take out the bay leaves, then with a
wooden fpoon in one hand, and flour in the other, ftir
It in till it is of a good thicknefs, but not too thicks
keep it (tirring, and let it boil ; then pour it into a
deep di(h, and put pieces of butter here aod these
on iu
C c 3 Yom
399 P U D D r N O 9/
You may put a piece of bqctt^r in tb^ m\k iflfttii
of the eggs if you like ic l»efl:«
Oatmeal Kafiy Pit44in^*
PUT a quart of milk on the fire, and iivhcii ijl
boils put i(i a picfce of butter and a little ialc, thcQ
ftir in the oatmeal as you do the floiu* fill it is of die
fame thicknefs^^ keep it ftirring, and kr it boil a few
minutes; then pour it into a deep dilb, andfticic
pieces of butter in it; or eat it with wine and fqgar,
or ale and fugar, or creanrit as you like l)e(t,
^lmon4 Puddingf in Sl^ins.
TAKE a pound and a half of Jordafi aknoodsi
boil them one minute^ take oflF the' (kins, ai^ beat
xhem well in a inarbie mortar with a little rofe water
to keep them from oiling ; then put in a pou^ of
fine bread-crumb99 a pound and a quarter of £d(
iugar, a quarter of an ounce of cinnamon, a fmaV
outpaee beat ^ne, half 4 pound of me|ted butttri
the yolks of eight and the whites of four ^gs, be^f
."well with a pint pf fack and lialf a pint of aeaaii
(firit boil the cream with 9 little fal&pi) and ftr^ it
through a lawn fieve) boil a quarter of a pound of
vermicelli a mi/iucf in watjrr, ftraiq ic o£f in a fieve,
and pnix all the ingredients well togectier \ have fomc
•fcog's'gpts nice aad idean, fill thqm only half f)ll|
and as you put in thl^ ingredient^ pujt iip a )ut|p
citron cut fmali hexp and l;faere, tie bojth /end^ of tte
'put tight, and bipil them go^tly a quaiter of sa
•hour I then put them in 4 di^, i^nd fend ibem hK
'to table.
You nuiy, for a ch^oge^ put in half ^ poynd of
• currantj; clean w^cd sad.picke^i
1
PUDDINGS. 391
Tanfey Pudding lolled.
BOIL a quart of cream, and put it over a quar-
ter of a pound of Naples bifcuit s beat up the yolks
of eight and the whites of four eggs, put a fev?
tanfcy leaves with a handful of fpinach in a mortar
and bruife them, iqueeze the juice out through a
clean rag, put in half a pound of fugar, and a little
grated nutmeg, mix all the ingredients well together,
put it over the fire, and keep it ilirring till it is
thick ; then put it away to cool, and when it is cold
tie it tight in a cloth, and boil it one hour } when it
is done take it up, carefully turn it into a difh, and
pour melted butter, fweet wine, and fugar mixed
over it.
Tanfey Pudding ivith Almonds.
TAKE the crumb of a penny French roll and
fltce it very thin, boil a pint of cream and pour on
it, and cover it over; take a quarter of a pound of
almonds, boil them one minute, take .off the fkins,
and beat them in a marble mortar, with two fpoons-
ful of roic water ; beat up fix eggs well, and mix
with the eggs a quarter of a pound of fine fugar, a
little grated nutmeg, and a glafs of brandy ; bruife
about a dozen leaves of tanfey with a handful of fpi-
nach, fqueeze the juice through ^ clean rag and put
\n\ mix all the ingredients well together with a
quarter of a pound of fredi butter melted, put it
over a flow fktCy keep it Ilirring till it is thick, and
then put it away to cool ; when it is cold tie it in a
cloth, and boil it one hour; then turn it into a di(h>
and pour melted butter, fweet wine^ and fugar mixed
over it,
C c 4 yon
^^^^^^-^■^wr" I ^^p^^p^^^^^w^H^
/
392 PUDDINGS.
You may pot a puflF-pafte round the edge of the
dilby pour in the ingredients, and bake. it.
TCanfey Pudding baked.
BOIL a quart of milk with a little lemon-peel
and two laurel leaves, flrain it over a quarter of a
pound of Naples bifcuit ; beat vp the yolks of eight
and the whites of four eggs with a fpoonful of role
water ; put a handful of tanfey leaves to two bands-
ful of fpinach, bruife them in a mortar, and fquccze
the juice through a clean rag, grate in half a nut-
meg, put in half a pound of fine fugar, and a quar*
ter of a pound of butter melted ; mix the ingre-
dients altogether, put it over a flow fire, and kcqi
it ftirring till it is thick ; then take it off, fet it away
to cool, and ftir in a glafs of brandy ; put a puff-
pafte round the edge of the diib, pour in the ingre-
dients, put a little candied fweetmeats over it, and
bake it three quarters of an hour in a mo(ierate
oven. • '
Little Cbeefe Curd Puddings.
TAKE a gallon of milk and turn it with rennet,
then drain all the curd from the whey, put the curd
into a mortar, and beat it up with halt a pound of
frefli butter till the curd and butter are well mixed ;
then beat up the yolks of fix and the whites of three
eggs and firain them to the curd, with two Naples^
bifcuics and the crumb of a halfpenny roll grated,
mix the ingredients well together, fweeten it to your
palate, and grate in half a nutmeg; butter your
patty-pans, put in the pudding, and bake them in
a flack oven ; when they are done turn them out
into a dilb, cut candied citron and orange-peel in
flips about an inch logg, and blanched dmonds in
flips.
TT"
PUDDINGS. 393
flips, and ftick on the tops of th$ puddings^ as you
fancy,, pour -melted butter and fack mixed in the
difli, and fprinkle powder fugar over all.
Suet DumpKns.
TAKE a pound of beef-fuet and (fared it fine^
^ut it to a pourfd-tjf flour, a tea-fpoonFul of fait,
and a little grated ginger, mix it up with two eggs
and milk to a (tiff pafte, put a quarter of a pound
of currants clean waflied and picked to half of it,
roll them about three inches long, and flatten them
with your hand ; have a pot or ¥fater boiling, puc
them in, and boil them twenty minutes ; when they
are done take them up, cut a flit in the middle, put
in a thin flice of butter, and fend them to table hot»
Suet Dumplins a fecond Way.
TAKE a pound of beef-fuet and flired it fine,'
put it to a pound of flour, a tea-*fpoonful of falc,
and a little grated ginger, mix it up with four eggs
well beaten, and milk till it is a ftiflr batter; then
put them into cloths the fize of a tennis ball or k
goofe's egg, and boil them one hour \ then turn then
into a difli, with melted butter in a boat.
Teajt Dumpitns.
MAKE a light dough, as for bread, with flour*
water, fait, and yeafl:, cover it with a cloth^ and fee
it before the Are for half an hour to nft ; have a
iauce-pan of water on the fire boiling, make the
dough into little round balls as big as a hen's egg,
flatten them with your hand, put them into the boiI«
ing water, and boil them ten minutes ; (mind thejr
do not ftick to the bottom, as that will make them
heavy^
^94 PUDDING «•
liray y) wlien they arc don^ put them in a dilh, anl
l^ur melted butter, fugar> and a fpoonful of vine-
gar mixed over them.
If there is a baker near you, the beft way is to
fend for as much dough as you want^ and that irill
iave you a great deal of trouble.
Norfolk Dumplins.
BREAK two eggs into half a pint of milk, tod
beat them up, then mix it with flour to a ftiff batter,
-tod put in a little fait ; put a fauce-ppan of water oq
the fire, and when it boils drop the batter in with a
large fpoon, and boil them quick for five minutes;
then carefully take them out with a dice, lay them
jm a £eve to drain a minute, put them into a difli,
cut a piece of butter in thin flices and ftir amongft
lbcm> 4nd fend t;heip up a;$ hot ;2is you am.
Hard Dumplins.
Mix icKoe fiour and water with a little fak and
«fceaten ganger into a ftiff pftfte, have fome flour in
yoiir hand, axid roll them' out in bills as big a a
^turkey's egg ; have a (auce-pan of water boihogi
put them in, amd boil them half an hours or if fou
are boiling a piece of beef, boil them with it, which
will be better ; (you may add a few currants for a
change) when they are done put them in a di(h« widi
" butter in a boat.
Hard Dumplins afecond Way.
RUB a little butter into your flour, with a lictk
fait, and mix it into a ftiff paftc with milk, make
^em in round balls, and boil them as before.
Atfk
PUp?>INGS. 395
. ■ 3
I
^pple DumpUnt.
MAKE a py&|Ui^e, but npt too rich, pare a«
many large apples as you wairt, cue them in quar-
tersy and take out the cores i roll a piece of cru((
round, enou^ for onc^ large 09 two fimil apples, put
in the appl^i with a little lemOn-peel fhred fine, and
with your hand make them up like a bail, with a
lij^tle flppTi have a^pot of water boiling, tak^ a cban
ck)th» tiip it in the water, and flour it, tie each
dumplin by itlelf, put them in the water boiling, and
luuitbfinthrice.gu^ters of an hourj thea tak|! i^em
m put {hcQ^ in a c^iih,, drew powder fugar oyer
pee)« wichf)ats or j^ccs o*f butter ^d pp^d^r fu^^
ill pliteSf ,
Jlppk Dumpiins afecwi W^*
Take half ^ Aozen of the l^rgeft apples you can
^et, pare them* and take out the cores w/ith an ap-
ple corcr, fill the holes with quince or orange mar-
/P^lide, or With beateo cinnamon and lemon-peel
fl^itd fine^^ mixed with powder fugar a rub halif a
.pound of butter with a poqnd Of ilour, make it into
^ ftiff pafte with cold water, roll a piece out rounder
.put in the apple, and cloCb the pafte oyer it» tie them
jq feparate cloths, and boil them one hours then
i:arefuUy turn thpm into a difliy fprinkle powder
fugar over them, with p^ts or Alices pf butter and
powder fugar in plates.
CHAPe
V 11
-« /
C 39« 1
CHAP. XVIL
E S.
Proper Rules to be objerved in making and
baking Pies.
WHEN you heat your oven, it muft be rcgo*
lated according to the pie you intend to
bake : for a venifon pafty it muft be well heated, a
that requires a great deal of foaking ; and raifcd pb
muft have a quick oven, and well clofed up, orelie
your pie will fall in the fides. Never put any liquor
in till it is half baked ; then take it out, make a hole
in the middle of the lid, and with a funnel put in what
gravy you think fit ; by this means your ingredients
in the pie will eat better, and prevent it from look-
ing foddened ; and if the pie is raifed properly ic
will not run, for when it runs it always fpoils it.
For light puflT-pafte a moderate heated oven, but
not too flack, as that will deprive it of the light ap-
pearance it fhould have ; and a quick oven will catch
and burn it, without giving it time to rife: the
beft way is, to roll out a bit of pafte and put it into
the oven, to try whether it is too hot or not. Iced
tarts (hould have a flow oven, or the icing will be
brown before the pafte is thoroughly baked. Wbco
you put in a venifon pafty, raifed or meat pie, pot a
flicct of paper over it, and that will prevent it from
catching.
Great care muft be taken of the butter for mak-
ing pafte, according to the different feafons, in order
to
3. ' 397
to kiatke it light and good : in cold weather it flbould
be worked \ic\\y to make it pliable ; and if fait huu
ter, well walhed in frelh water. In hot weather yoa
ihould put it in a cold cellar the over-night, in the
nx)ming put it in cold fpring water, and handle it as
little as poilibie. Make your pafte in hot weather
as early as you can in the morning, before the fun
has too much power, and keep it ig a cold place till
you want to bake it*
TAKE a quarter of a peck of fine flour, and rub
in a pound of butter till it is fine, make it up in a
light pafte with cold water, fliff enough to work it
up, but do not work it too much, as that will make
it heavy ; then roll it out about as thick as a crown
piece, put a layer of butter in lumps as big as a
OQtmeg all over it, fpriokie a little flour over it, and
double it, roll it out again, and double it three or
four times, then it will be fit for ufe, either for pies,
tarts, or any thing elfe that requires it. You may
make a larger or fmaller quantity, by adding or di*
minifliing the quantity of flour and butter.
Tart Pafie.
TAKE a pound of flour and rub tn three quarters
of a poupd of butter very fine, mix it up to a ftifi^
pafte with a little cold water, work it well, and roll
u out thin for the ufe you want it.
Tart Pafie another Way.
MtS a pound of flour, three quarters of a pound
of butter, and four ounces of fine fugar well toge-
^er, make it into a ftiff pafte with a little cold
water^
^9 ' I»^ t\ EI 5i
#ster/ Work k ^1 witli: fMp h&ndi uif dieii iidt il
eot thin' fbr ufe. Vmi may pat the yolk of an egg
m if you like it »
Raijing Pajle.
PUT a pound of butter into a ^utrt of watery
and boil it till th« butter ii meitcd^ take a qaarrcr rf
a peck of fine flour^ make a hde in t lie middle of
ity pour in all the butter and as much of the waief
as will make it a very, ft iff i^fte, y^ork it well, aod
mind that it is veryttifF; pftii: it under a piece of
jtfannel before th^ fire for half an hckir to ^at» tficD
take what quantity you wane, (and keep the orixr
covered to keep it warm) and work it wcU in wlut
&ape you chofe to hav^ ir.
it wjil ferve either for large or final I pies or eiif>
tard^ ; and by this mctjtod ;f ou may make molt t
\tU by the fame rule^^ according to the quantity tM
you have occafion fori a^ this is fofficitnt forwt
good fized pie, ^mamencs, 6cc.
Andtber raifihg Pajie.
TAKE two pounds of beef, mutton, or Utfib
fuet (hred fine, put ic intoa faiKrepan with a little
water, cover it dole, put it over a flow fire, and
render it, but not too much \ then (h'ain it throo^
a fieve into a gallon of cold* water, let it ftaiid ftf
one hour^ put it into a fauce^pan ili4th a quart- «
water, and boil ic upi take half a pbck of flWi
make a round hole in the middle, pour in all thefoi
and as much water as will make it into a ftiff p^^^*
and work it well up; then put it under a piece of
flannel before the fire, and proceed as b€fore«
I
t^' I £ ^« j^^
*
kuhbed Pujie.
kUB a pound of butter into two pounds of flour
till it is fine, put in the yolks of two eggs, mix ic
well up with a little cold water, and work it with
youf" hands for a few minutes ; then ^U may ufe i(
^r tarts or common meat pies.
Dripping Pajie^
TAKE two pounds^ of clean beef-dripping and
boil i( up in a faucet pan, ft rain it through a fieve
into two gallons of cold water, let it ftand in it for
two hours, (if it is cold weather you may work \x>
in the water well with your hands) and make puff-
pMle with the fame a^ with butter ; if hot weather^
put it itltb a quarttr of a peck of flour, and make
it into a ftifT pafte with a little cold water.-
Tou may render fuet the fame as for railing cruj^.
Crackling Pajie^
TAKE a pound of almondsi fcald them in boil^
H9g water, take off the flcins, wipe them dry with i
clean cloth, beat tham id it mortar very fliie with »
Kttle rofe or orange-Aower Water and the white of atf
egg) then rub it throtigh t fiete wioh the back of a
fpoon to take out the kimps^ work it well on a difli'
till it is pliable, and roll it out thin for a bottom to
put preferred fruit on, with leaves of pufl^«pa(i»
baked and put over it.
Sbrewjbury Fajle.
RUB half a pound of butter with a pound of
'our, a quarter of a pound of powder fugar, the
yolks
400 PIES.
yolks of three eggs, and a little milk to moiften tt^
work it up into a ftiff pafte^. and roll it out tUn for
tartS9 &c.
•»
Cfocant Pafte.
TAKE one pound of flour and two ounces of
£ne powder fugaf, make a hole in the middle, and
put in two fpoonsful of rofe water, and the yolks of
as many eggs as will make it. a flifF pafte, work it
up with your hands, put it into a mortar, and beat
k well for half an hour; then roll it out thin, tobi
little Tweet oil over your mould, lay on the pafte»
and cut it into flowers, birds, &ۥ or any ihape you
fancy.
This is a thing that few attempt, without bdog
taught by fome pcrfon who is a complete mafter of
jt i for it is not eafily learned without time and
experience.
Gum Pqfie.
STEEP one ounce of gum-dragon in a tea-cupful
of cold water all night i the next morning have a
pound of double-refined fugar pounded and fifced
through a (ilk fieve, rub the gum through a hiir
fieve with a fpoon, then mix the gum and fugar to*
gether with a firong hand, and by working ic will
become as white as fnow, then take a little fine flour
and make it into a (tiflT pafl:e, roll it out, and cut it
into what form you pleafe, to put over preferyed
fruits, &c. or work it into moulds, firfl: rubbing
tiiem with a feather dipped in fweet oil, turn it ou^
and put it on Savoy cakes, or any thing that you
want to ornament with it^ and dry it in a cool oveoi
or before a fire*
Venifn
Vinifon Pajiy.
TAKE a i)eqk and brcaft or fhould<?r and breaft^
cut off the fkin, bone ir, wafh it well out, and cue
it in large pieces, notch the edges, and fave the
fattefl piece to lay on the top*» rub two pounds of
butter into half a peck of flour,, mix it into a palle
with cold water moderately (lifF, lay a thin fheet
Over the edge and fides of a deep pafty^diOi, buc
hone ai: the bottoni, fprinkle fome pepper and Jalc
in, and lay in the venifon as fhug as you can, with
the fat piece at the top^ well feafoned with pepper
and fait, and |iut in a gill of water ; roll a piece of
palte out about half an inch. thick> wet the edge of
the difh, lay it on, and make; a round hole at th^
top; then take the other pafte, roll it out, and put
half a . pound of butter in lumps upon it; fprinkle
fome flour on , it^ double it, and roll it oUt two or
three times ; then with your brulh . wet the other
padeand lay it on, work a round place at th^ top^
sknd ornament it with leaves cut in pafte^ with a rofci
at the top, with ftrings of pafte twifted, or any de-
vice you arc capable of making, put a Iheet of pa-
per over it, and bake it four hours in a well-heated
<>vcn ; when it comes out cut a hole in the top, pour
in a pint of venifon gravy, and Ihake it about, as is
•dire fted in the chapter for fauces.
This is a much better v^ay than ftewing it firft, or
baking it in two crufts, for it will be tenderer and
better flavoured.
If your venifon is not fat enough, take the fa.t of
^ ^ loin of mutton, and fteep it in a little rape vinegar and
i[cd wine all night, put your venifon in firft, and lajf
the mutton at the top ; or you may fteep it in red
^ihe only. ,
I?, d Miif
402 PIES.
Beef-Steak Pie.
PUT a little rubbed cruft on the edge of the dift,
cut your fteak$ thin, beat them with a roUiogrpin,
fealon them with pepper and falt^ lay t1iem in the
difli till it is full, and then put in a gill of water; roll
ibme puff-pafte out about an inch thick and put over
them, rub it over with the yolk of an egg, ornament
the top with leaves cut in pafte, and bake ic two
hours in a well-heated oven ; when it is taken out, if
you find there is not gravy enough, pour in a little
good gravy, and give it a fhake about. You maf
make it ^ith a raifed pafte ornamented.
Mutton Pie.
TAKE a loin of mutton, cut off the (kin and in-*
fide fat, cut it into thin chops, and feafon them
with pepper and falc \ Uy a thin ibeet of pafle on
the edge of the di(h, and put in the chops^ with
half a pint of water ; roll out a piece of puff-paile
about three quarters of an inch thick, put it over
them, clofe it, ornament the top with leaves, or any
way you fancy, and bake it in a moderate oven two
hours.
Ox-Cheek Pit.
TAKE an ox-cheek, wafh it well, put it in a
deep earthen pan, cover it with water, and put it in
the oven all night ; take it out in the morningi 2nd
cut all the meat and kernels from the head, in the
iame manner as for a halh; take a deep di(h, put a
layer of pafte round the edge and fides, lay in ihe
meat, with the palate boiled tender, ikinned, and
cut in pieces ; wa(h an ounce of truffles and oioiek
well, and throw over the meat, with the yolks of
fix hard eggs, two ^ dozen force-meat balls boiMi
Tome fre(h or pfckled mulhrooms, two artkhoke
bottoms cut in four, and afparagus tops boiled, it
they are in feafon 1 feafon it with pepper and fait to
your
.^
ymr palate, and about lialf fill the difh ^ith the
gravy ic was baked in s roll out a piece of puff«pafte
about an inch thick and put over it, clofe it, and
ornament ic with leaves, &c. at the top^ bake it till
the cruil is done» and fend it up hot%
Chejhire Pvri Pie.
TAKE a loin of pork, fkin it, cut it into thin
chops,, and feafon them with grated nutmeg, pepper
and fait $ put a thin pafte round the edge of the diOi^
lay a layer of pork, thtn a layer of pippins, pared,
cored^ and cat in quarters, with a little fugar ftrewed
over (hem, then a layer of pork, then of pippina
and fugar, and a layer of pork at the top, put feme
butter on the pork, fill the difli half full of white
wine, put a good puff'-pafte over it^ ornament it as
you fancy, and bake it well.
Druon/hire Squab Pk.
CUT the flcin and infide fat off a loin of mutton,^
and cut it into thin chops % pare and core fome good
baking apples^ and cut them in dices ( peel and (lice
fome large Onions ; lay a thin pafte over the bottom
of the difh, put in a layer of mutton, pepper and
fait it, then a layer of apples and onions, another .
layer of mutton feafoned, a layer of apples and
onions, and fo on till the difh is full \ pour in a pint
of water, put a pufF-pafte pretty thick over it, clofc
it, and ornament it at the top -, it will take two houra
and a half baking iu a well-heated oven.
Sbr^pjhirt Pie.
LAy a (heet of paftc round the edge and fides of
a deep dilh, cut two rabbits in pieces, with two
pounds of fat pork cut into fmall pieces, feafon both
with pepper and fait to your liking, and lay them
irttamiixed in the dilh ; parboil the livers of the rab-
bits, and beat them in a mortar with as much fat
D d t bacon»
404 p I te s.
bacon, a little parfley and fweet herbs choppe<i fine,
and half: a dozen oyfters, feafoned with pepper and
falc, beat them all well, mix them up with the yolk
of an egg^ make it into round baHs<» and lay them
over the meat, .with a few truf&es and morels and ar-
tichoke bottoms cut in dice, and cocks-combs if you
have any, grate a fmall nutmeg over all, pour in
half a pint of red wine and half a pint of water;
put a good thick puff-pafte over it, clofe it, orna-
ment the top, and bake it two hours in a WelKheatcd
toven.
Ham and Cbrcken Pii.
BOIL a fmail ham about three parts enough to
take oflf the rind, and when it is cold cut it into
flices, about half an inch thick; lay a thin iheetof
pafte at the bottom of a deep di(h, then put in a
layer of ham, and fprinkle a little pepptr over it ;
draw, trufs, and finge one or two chickens, accord-
ing to the fize of the pie you intend to make, waih
it well, feafon the infide with beaten mace, pepper
and fait, rub a little fait on the outfide, put the
chicken on the ham, with fix yqlks of hard eggs
round it, fome truffles and morels well wafhed, a tew
frefli mufhrooms firft dewed a little, an artichoke
bottom cut in pieces, and a few afparagus tops
boiled, if you have any, lay the ham over them,
fprinkle a little pepper over the ham, and put in a
little good gravy ; lay on a good thick pufF-paftc,
clofe it, omament it at the top as you fancy, and
bake it well i^when it is taken out put in a pint of
I white cullis as hot as you can, give it a fliakc round,
I and fend it to table hot.
[ All the above pies may be made with a raifcd
cruft, if you chufc to take the trouble tp raifc thcflJ,
or like it bcft.
J
1
P I E S, 4P5 ,
Sweet Veal or Lami Pie.
TAKE any pare of veal of lamb except thf breaft,
and cut it into little p'ieces free from any bone, lea-
fon it with beaten macej^ cloves^, nucmeg, pepper>
an.d fait ; lay a thin Iheet of puff pafte all over the '
bottom and edge of the diih, then put in your mtatt'
ftrew on it fome raifins ftoned^ currants clean waihed
and picked, and fugar, put on fome force-meat balls
lAade fweet, tnftead of leafonjng in them^^ and in the
fammer fome artichoke bottoms boiled and cut in ^
pieces, in the winter fcalded grapcsi two or three
Spanifli potatoes boiled and cut in piecea, if yot(
have then^ fome candied citron, orange, and lemon-*
peel cut in flireds, grate half a nutmeg over it, and
put fome butter at the top ; lay a moderate thick
puff-pafte over it, clofe it^ ornament the top with
ieayes, &c. and bake it two hours in a well^neated
oven, but not too hot. Againfl: it is taken out of
tbe oven have the following caudle ready : take a
pine of mountain wine, beat the yolks of three eggs
in it, and itir it well together over the fire till it is
thick 5 then take it off, fweeten it with pawder fu-
^ar, and fq^ueeze in the juice of a lemon, put it in
your pie as hoc as you can, clofe it again, and fend
it to table hot ; or you may put the wine in a fauce-
pan, with fugar enough to fweeten it, and make it
boil ; beat up the yolks of three eggs with a little
of the wine,^ and pour them backward and forward
two or three times out of one fauce-pan into ano*
ther, then make it hot, fqueezc in the juice of ^
lemon, and pour it into the pie.
Veal Pie.
CUT fome chops ofF a loin of veal, but not too
fat, cut the lean off the trhump-end in thin dices,
feafon them with beaten mace, nutmeg, pepper, and
fait } lay a thin pafte round the edge of your diOi,
^ot 1,11 the meat, with fome hard yolks of eggs,
D d 3 i(brcfw
466 t^ I E S^
force-meat balls, actichoke bottoms, truffles and
morels, over the meat, or leave them out, a$yoti
think proper^ put ibme butter at the top, and a little
l»;ater in it $ la^ a good pufF-pafte over it, clofek,
ocoamcm the top, and bake it well ; when it is taken
opt put in fome good gravy, and fend it to tabic hot«
Lamb Pie.
TAKE a loin of lamb, cut off the (kin and ixt^
of the kidney^fat, cut it into thin chops, and feafon
tliCQEi with pepper and falti lay a thin fheec of pafle
round the edge of the difli, put in the meat, with
half a pint of water; put pufF-pafte over it, clofe
\x^ ornament the top, bake it well, and fend it to
t^ble hoc
Veal or Lamb Pie raifed.
.MAKE a hot parte, as direfted, with butter, raifc
it as high as you can, cither round or longj cut
fpme veal or lamb from the bones in fmall thin Qices,
put in a layer, and feafon it with ptpper, fait, and
grated nutmeg ; have fome veal fwectbreads blanched
and cut in fmall pieces, fome lambs ftones Ikinned,
truffles and morels well waflicd, feme frefh mulh-
rooms ftcwed a little, two artichoke bottoms cut in
fmall pieces, force-meat balls boiled, a few afparagus
tops' boiled, if in feafon, put in a layer of thciDi
and then meat, till your difh is full, feafon it as you
put it in, then put on the lid, clofe it, rub it all over
with the yolk of an egg, ornament it all rounds and
on the top, with leaves, fruit, &c, cut out of paftei
put a Ihcet of paper over it, and bake it as direftcd
in the beginning of this chapter; when it is dooCj
have a pint of white cullis, take off the lid, ikim off
the fat, put the cullis in, put on the lid againj aad
fend it to table hot. It eats very well cold«
PIES. 40^
Veal Olive Pie.
CUT fome thin dices oflF a ffllcc of veal, the fame
as for veal olives, as many as you think wiiJbfiU your
pie, hack them with the back of a knife, with a
brulh rub them over with the yolks of .eggs, and
fprinkle them with beaten cloves, mace, nutnieg,
pepper, and falc, a handful of parlley and fweet
herbs, a little fpinach well wafhed, a liule beef fuet,
two or three hard eggs, and a few oyfters, all chop*
ped fine and mixed together ; lay a thin pafte round
the edge of the dilh, roll them up, and put them in
the difh clofe together, put in a few yolks of hard
£ggs, fome force-meat balls, trufHes and morels well
ivaflicd, a few freft) mufhrooms, Tprinkle them over
with the mixture that is left, put fome butter at the
top, and a little water in ^ put a good pufF-pafte
over', clpfe it, ornament the top, and bake it well ;
when it is taken out of the oven put in fome good
gravy, and fend it up hot.
You may make a raifed pie the fame way as veal
orjajpnb pies> by putting in the ingredients the fame
way.
Calf's Foot Fie.
PUT as many calves feet on the fire in a fauce*
pan as you think you fhall have occafion for, and
>vater fufficient to cover them, with two or three
blades of mace, and boil them till they are tender -,
then take out the feet, and drain off the liquor; lay
^ thin (heet of pufF-pafte at the bottom and round
the edge of a deep difli, then pick the flefh off the
hones and lay half of it in, ftrcw half a pound of
currants clean waflied and picked, and half a pound
of raifins ftoned over it, lay On the reft of the meat,
^im the liquor, and fweeten as much of it as will
nearly fill the pie^ with half a pint of white wine,
and pour it into the dilh ; put on a lid^of good puff-
D d 4 paftc.
1
4IO PIES.
one that is made with wax and puc on. It will be
better to make it over-night, as there is a great deal
of work in it, and the pafte will ftand the better.
Torkjhire Cbrijimas Pie.
TAKE a fine large turkey, a goofe, ^ large fowl^
9 partridge, and a pigeon, and bone them all nicely j
beat half an ounce of mace, half an ounce of nut-
megs, a quarter of an ounce of cloves, half an ounce
of white pepper ground, and two large fpoonsful
of fait, all mixed together ; open all the fowls down
the back, lay the turkey on the drefler, fcafon it in
the infide, lay the goofe breaft downwards in ibc
turkey, then feafon the goofe, put in the fowl the
fame way, then the partridge, then the* pigeon, dofc
them together, to make them look like 'a whole
turkey, as well as you can ; cafe and bone a hare,
and cut it in pieces, with fix woodcocks, moor game,
or fmall wild fowl all boned ; make a bulhcl of fiour
^ith ten pounds of butter into a pafte, as dircftcd,
make the bottom and fides very thick, and raife it
as high as you can, put in fome feafoning, then lay
in the turkey, &c. breaft uppermoft, lay the hare on
one fide, and the woodcocks, moor game, or wild
fowl, on the other fide, fprinkle feafoning over all,
put four pounds of butter on the top, lay on a thick
lid, ornament the fides and top, but firft rub it over
with the yolk of an egg, put paper over ir, and bake it
in a hot oven for fix hours ; let it ftand till it is cold
before you cut it. It will keep a good while.
Goofe Pie.
BOIL a fmall neats tonge till it is tender, peel it,
and cut off the root and tip-end ; bone a large goofe
and a large fowl ; mix half an ounce of beaten mace
with a fpoonful of pepper and one of fait, fcafon
the infide of the fowl and goofe, put the fowl in the
goofe, and the tongue in the fowl j make the hot
pafte,
PIES. 411
pafte with half a peck of flou^ as direfled in the
beginning of this chapter, raife it high^ put in the.
goofe breaft uppermoft, fprinkle fome fcafoning on
it, lay on half a pound of butter, put on the lid,
rub It all over with the yolk of an egg, ornamenc
the (ides and top, and bake it three hours ; if it is
to be eat hot, put the bones of the goofe and fowl
into a fauce-pan, with a quart of water, a bundle
of fweet herbs, two blades of mace, a little pepper
and fait, and ftew it till it is above half watted ;
then drain it off, and one hour before she pie is done
take it out, and put the liquor in, and when it is
done fend it to table hot. If it is to be eat cold,
put no liquor in •, when it is cold, cut it in dices
acrofs if you pleafe, put it in a di(h and garnifh it
vith parflcy for a fide difh for fupper.
Turkey Pie mth green Truffles.
TAKE a turkey and bone it i make a force meat
as follows : take the flefh of a fmall fowl, a little
lean veal, a quarter of a pound of fat bacon, and
half a pound of beef fuet chopped all fine, a little
parfley, fweet herbs, lemon-peel, and fix fhallots
ihred fine, feafon it with beaten mace, pepper and
fait, mix it all well up with the yolks of two eggs
and put in the infide of the turkey ; raife a fhcU big
enough to hold it, then put in the turkey i pare the
lind off a dozen large trufBes, cut them in thin dices,
and lay them round and over the turkey, fprinkle fome
fea&ming on it, put a little butter on it, put on the
lid, rub it all over with the yolk of an egg, orna-
ment it on the fide and top, and bake it three hours;
have a pint of good white cuUis ready, and when it
is done take off* the lid, put in the cullis, give it a
ihake round, put on the lid, and fend it to table
hot; or it eats very fine cold. If you have no green
truces, you may put in hard yolks of eggs, torce-
I. cneat
412 PIES.
neat balls,^ truffles and morels^ mulb.rooi^ns, afpa-
raguStCops^ &c.
Chicken Pie%
• LAY a thin pafte round the edge of your difli|
take two chickens, draw and finge them, cut them
in pieces, put one at the bottom of the difti, and
feafon it with pepper and fait ; have two veal fwccc-
breads boiled and cut in fiices, a few force-meat
balls, truffles and morels, two artichoke bottoms
cut in pieces, lay all thefe over the chicken, feafon
them with pepper and fait, then lay the other chicken
over them> feafon it the fame, put a little butter on
rhe top, and half a pint of water in ; put a good
pafF-pafte half an inch thick over it, clofe it, orna-
ment the top, and bake it two hours ; when it is
taken out put a little good gravy in, and fend it to
table hot. You may raife a cruft, and put the in-
gredients in the fame way^ bake it the fame tiffie^
and put in a little gravy.
Duck Pie.
LAY a thin pafte round the rim of your dilh;
take two duqks and fcald them clean, cut off the
feet, pinions, necks, and heads, with the gizzaids,
livers, and hearts, all fcalded and cleaned, and cut
in pieces ; pick all the fat out of the infide, and
ieafon them with pepper and fait infide and out, hf
them in your difh, with the giblets all round, fprinkk
fome pepper and fait over them, put a little butter
at the top, and pgt in half a pint of water; pat a
good puff-pafte on, clofe it, ornament the top» and
bake it two hours; when it is taken out of theovcnj
pour in a little good gravy, and fend it to table bor.
Pigeon Pie^
LAY a thin Ihcet of pafte round the rim and fides
of a deep difb, fprinkle a little pepper and &lc on
^^ bottom, and put in a thin be^f-fteak ; i^^^x
6m
P 1 fi S. 4i]j
dt-aw, and finge fix pigeons, wafti thcril clean, cut
off the feet, and ftick the legs into the fidesi fearon
theinfides with pepper and fair, put a little butter ia
the infidc of every one, put them in the di(h bread
Upwards, artd the nefcks-ends next the rim of the
difli, put the gizzards between them, f|irinkle Ibme
pepper and fait over them, and put in a gill of wa-
ter 5 lay a Very thin (heet of pafte before it is puft
iDvcr them, and with a brulh wet the pafte all ovcr»
then put a Iheet of |)uff-pafte half an inch thick
over that, ciofe it^ rub it over with the yolk of ail
eggy ornament the top, ftick the feet in, and bake
it nicely; when it is taken out put in fome good
gravy, and fend it to ts^ble hot. You may put in
the yolks of fix hard eggs, or leave out the beef*
fteak^ if you think proper. '
Pigeon Pie raifed.
MAKE a raifed pafte with a quarter of a peck df
flour and one pound of butter, as direfted in the
beginning of this chapter, and raife it up high i
pick, draw, and finge fix pigeons, wa(h them clean,
cut off the feet and pinions, feafon the infides with
pepper and fait, and lay them in, with the yolks of
fix hard eggs, the pinions and gizzards cut in two
over them, fcalbn them with pepper and fait, and
put a quarter of a pound of butter on the top •, put
on the lid, rub it all over with the yolk of an egg,
ornament the fides and top with leaves, &c, and
bake it two hours ; when it is taken out of the ovepi
take off the lid, fill it full of good gravy, put the
iid on again, and fend it to table hot.
Giblet Pie.
TAKE two pair of young goofe giblets, fcalded
^d wa(hed clean, and cut them in pieces the fame
*s for ftewing or foup ; lay a thin pafte round tke
rim of your difti, put in your giblets, feafon thfem
wixh
r
414 PIE S*
with pepper and fair, put a little butter on thetii
and put in a gill of water 1 put a puff-pafte half iq
inch thick over them» clofe it, rub it over with the
yoik.of an egg» ornament the top, and bake it tvo
hours in a good oven ^ when it is taken out put
fume good gravy in, and fend it up hot.
When your giblets begin to get hard put them io
a iauce-pan^ cover them with water, ftew them till
they are tender, and let them ftand till they are cold
before you put them in the pie. Sooie put a thia
beef-fteak at the bottom* and fome thin lamb-chopS|
but in that cafe you may do as you think proper.
Rabbit Pie.
TAKE two young rabbits and cut chem to pieces)
lay a thin fheet of pafte round the rim of yourdilbi
put fome thin dices of veal at the bottom, feafoa
them with pepper and fait, then put in the rabbia»
feafon them with pepper and fait, put in fome truf<
Acs and morels well walhed, artichoke bottoms cut
in pieccts,. chop a handful of parfley and ftrewovcr,
and put in a gill of water; put a good pufif-paftc
half an inch thick over them, clofe it, rub it owe
with the yolk of an egg, ornament the top wiA
leaves cut in pafte, and bake it tWo hours ; when it
is taken out of the oven put in fome good fCiI
gravy, and fend it to table hot.
Hare Pie.
MAKE a hot pafte with half a peck of flour awl
butter, as dircded in the beginning of this chaptcTj
and raife it up high ; make a good veal force mctfi
bruife in the liver of the hare, and put in a glafsol
red wine, feafon it pretty high, and put it all round
the infide of the pie ; cafe and bone a large hare, cut
it in pieces, fcalon it with pepper, f^lc, and gratri
jiutmeg, put it in as fnug as you can, lay a litti*
butter on the top, put on the lid, rub it over with
^ '^ the
i^"^
P I E S. 41s
the yolk of an eggi ornament the fides and cop, and
bake it three hours ; put the bones of the hare into
a flew pan, with a pint and a half of gravy, half a
pint of red wine, fome pcp()er and lair, and (lew ic
for one hour; then (train it off, and one hour before
the pie is done, take it out and put in the gravjr;
then put it in again, and when it is done fend it to
table hot.
Patty Gou de Fou.
MIX' a pound of butter with a quarter of a peck
of flour, make half of it into a ftiff pafte with cold
water, work it well with your hands, and roll it out;
take a tin or copper patty-pan, fprinkle fome flour
on it, and lay the pafte on \ mix the other half with
cold water, but not fo ftiff, and puff it; cut fome
thin Qices off a leg of veal and lay over the bottom
pa(te,feafon them with pepper and fait, cue a chicken
into joints and lay on the veal, lay a veal fweec-
bread cut in flices, two artichoke bottoms cut in
pieces, an ox-palate boiled tender and cut in pieces,
a dozen fmall force-meat balls, the fame of egg
balls, a few truffles and morels wafhed well In warm
water, a few frefh muflirooms ftewed a little, and
Some afparagus heads boiled, over the chicken, fea-
idn it with pepper and fait, grate on half a nutmeg,
chop two (ballots fine and put over it, then lay thin
flices of veal over all •, roll the puff-pafte out and
lay on it, clqfe it, rub it over with the yolk of an
egg, ornament the top, and bake it in a moderate
oven two hours ; have a pint of white cuUis ready
againft it is taken out of the oven, then flip it out
of the patty-pan into the difli, take off the lid, raile
up the veal, and pour the cullis in i put the lid on
again, and fend it up hot. Take care to leave half
an inch round the rim -to clofe in the upper cruft.
Gou
4i6 t? r fi s.
Gou de Vou P/V,
MUST be raifcd, and the fame irigrcdicnt$ put
in, in the fame manner as the above*, only it will
take more baking ; and put cullis in the fame way.
Beef 'Steak P^ttf.
Sl^RlNKLE fbrrie fiour on a tin or copper patty-
Jjan, make a thin Iheet of tart-pafte, as dircfted m
the firft rrccipt for tarc-paftes, and put on it; take
rump (leaks cut very chin and in fmall pieces, feafcn
thenn with pepper and fait, and Bll your patty; lay
a good puff-pdfte moderately thick oVer it, dofc ii>
i-ub it over with the yolk of an egg, ornament the
top^ and bake ic one hour and a half in a moderate
oven ^ then take it our, flip it into the dilh, fill it
with good brown gravy, and fend it to table bou
Sweetbread Pattys
SPRINKLE d little flour on a pattv-pan, layoti
d thin flieet of tart-paftc as above for becf-ftcit
patty, take fome veal force-meat, and lay a thin
fhcet over the paflre, but leave about half an inch
from the edge of your pafte to clofc on the toplid{
have two veal fwcetbreads boiled, cut them in thin
nices, and put on the force-meat,' fome Iambs ftoncs
Ikinncd and cut in two, a few truffles and morelSi
fome frefli muduboms cut fmall, one artichoke bot-
tom cut in fmall pieces, and a few afparagus tops
boiled tender, lay them over the fweetb'reads, widi
a few force-meat and egg balls, feafon thcmwiA
pepper and fair, and grate on a little nutmeg; put
a good puff pafte at the top, clofc it, rub it over
with the yolk of an egg, ornament the top, and
bake it one hour in a moderate ovens then take it
our, flip it into a diQi, take off the top, fill it with
ivhite cullis or bclhemcl> put on the cover, and
fend it up hot.
<■ ■ ^py
1
PIES. 417
Peregcrd Pie.
TAKE three brace of partridges, pick, draw, and
(inge them, trufs them like a fowl to boil, dip the
breads into hot water, and then lard them with
bacon ; beat a pound of fat bacon in a mortar, fcald
the livers, and bruife them, mix them with the ba-
con, and put half into the infide of the partridges ;
chop fome parfley, fweet herbs, and lemon-peel fine,
and a few ba(il leaves, mix them with fome beaten
mace, nutmeg, pepper and fate ; raife half a peck
of flour made into a pade, as dire&ed in the begin-
ning of this chapter^ pUt the other half of. the bacon
and livers over the bottom, fprinkle half the herbs
over it, then lay in the partridges, and fprinkle the
reft of the herbs over them ; pare half a dozen frefii
truflles, and cut them in thin dices, half a pint of
frelh muflirooms chopped fine, fix diallots chopped,
aod put over them ; put little bits of butter here
and there between them, and a little fat bacon cue
fine, and put a layer of fat bacon over all ; put on
the lid, rub the pie all over with the yolk of an egg, '
ornament the fides and the , top, and bake it three
hours ; take fome good gravy that will jelly, boil fix
bay leaves in it for a few minutes, then take out the
kaves \ when the pie is taken out of the oven take
off thf lid and the bacon, put in the gravy, and as
the fat rifes (kim it off, (for by putting in the grav/
you can fkim the fat off better than otherwife) put on
the lid, and fend it to table hot. If you want ic
cold, let it ftand with>the lid on ; then take off the
lid, and put fome favory jelly over the top, or fend
it with the lid on only.
Little Mutton Pies.
> • • •
RAISE h^lf a dozen fmall pies as high as you
can, cut the meat off a loin of mutton from the
hones, and almoft all. the fat, i:ut it in little pieces,
ftafon it with pepper and fait, fill your pies» put oh
£ c the
r
418 PISS.
the lids, and bake . them ; make a gravy from the
bones ; when they are taken out of the oroi fill
them wiih gravy, then put them in a difh, aod icni
them up hot. Fork pies are made in the fame mao«
13 er. You may make large ones the iame w»y.
Turiot Pie.
GUT, gill, and wafli a middle- (izc^turbot, ha^
boil it, and tuke the flefh from the bones as whokas
you can v put a thin pafte round the edge of the
di(h, feafon the turbot with beaten ' cloves> mace,
pepper, and fait, fome parQey and fweet herbs (bred
nne, lay it In the di(h, with fix yolks of hard eggs,
f>ut a pound of butter at the top, and a little of toe
iquor it was boiled in ; put a good puiF-pafte overit^
clofe ity rub it over with the yolk of an egg, onu»
ment the top, and bake it one hour and a half}
when it is dona fend it up hot to table. It eats vcr)
well cold,
Salmm Pie.
TAKE four povmds of the middk part of a 61-
mon, fcale it, cut the bone out, cut it in thin dices,
£cafon them with beaten cloves^ mace, pepper, and
fait; lay a thin pafte all oirer the dtib, put ibmebot*
tcr over the pafte, then a layer of falmon, -then a
little buner, and fo on, till it is full, and pat butter
at the top ; boil a fine hen lobftcr, pick out the
meat, chop it fine with the fpawn, and.fprinkle over
k ;. then put on a good puflT-pafte, clofe it, rt]b it
over with the yolk of an egg, ornament xht top, tod
bake it two hours in a welMleated oven i fend it to
table hot or cokl»
SaltFiJhPk.
TAKE half of a fine fait fiOi, trim if, and hty it
in water all night ; the next morning wafli ttwell,
put it on the fire in a kettle of water, and boil it oB
it is tender ^ then take it oat aad put it imo a dife,
take
ukt the (kin oflr> pick the Meat from the btone^^
and mince it fmall> take the crumb of a pennjr
French hil]» cut it in flices, and boil it up with ^
quart of new milk ; break the bread very fine with
the back of a Ipocn, put in your minced Talt fifh, a
pound of melted buttef, a handful of parQey (bred
fine, half a nutmeg grated, a litcte beaten pepper,
and a large fpoonful of mufti^rd, and mix them
altogether; lay a thin puflF-palle all over the difb,
put m the ingredients, cover it with a thin puff-
pafte, bake it one hour, and fend it to table hot.
Sale Pk.
LAY a thin pafte all over the bottom of yout
di(h; take two pounds of eels, flcin, gut, and wafh
them clean, and boil them till they are tender, pick
idl the meat clean from the bones, and mince it fine,
mix it with a few crumbs of bread, fonre parfley ^nd
leRK)n'peel fhred fine, an anchovy boned and chop-*
ped fmall, fonie grated nutmeg, pepper and fait,
a quarter of a poufid of butter, and lay it over the
pafte; cut the flefh off a pair of large foles, or three
pair of fmall ones, clean from the bbnes and Bns,
(but take care to fcale and (kin thein) feafon it with
nutmeg, pepper, and fait, lay it on the force meat,
tad piK on a little butter ; put the bOnes of the eels
and the fbles into the liquor the eek was boiled in^
with a little mace and fait, boil it till it is reduced
to half a pint^ and then ftrain it off; let it ftand till
It is cold, and then put it in your pre ; put a puflp*
pafte on k, clofe it, ornament the top, bake it two
hburs in a moderate oven, and fend it to table hot.
Carp Pie.
TAKE a brace of carp, fcale, gut, and wafli them
'CleaU)'' clean two eels, and boil them till they are
tender, pick off all the meat, and mince it fine, with
the roe of the carp^ a hamttul cf bread-crumbs, a
£ e 2 little
r
4^ PIES.
litcle parflcy, fweet herbs, and lemon-peel (bred ^%
an anchovy boned and ehopped fine, half a pint of
oyfters blanched, and the yolks of three hard eggs
chopped fine, feafon it with pepper, fait, and grated
nutmeg, mix it up with half a pound of butter, and
fill che belly of the carp with it ; lay a thin pafte
over the bottom of the di(b, and put in the carp;
(if you have any force*meat left, make it into balb
and put round the carp) put the bones of the eels
into the liquor they were boiled in, with a few doves
and mace, whole pepper, an onion^ a bundle of fvea
herbs, and an anchovy, boil it till it is reduced to
half a pint, (train it off, and put it in the fauc^pao
again, with a gill of white wine, a piece of butter ai
big as a hen*s egig, mixed with a little flour \ boil it
up, let it (land till it is cold, and then put it in die
pie ; put a good puflT-pafte half an inch thick ovtr
It, and bake it two hours ; when it is taken out of
the oven, if there is not liquor enough fill il up wiik
fome filh gravy, and fend ie hot to table*
Tencb and Eel Pie.
SCALE, gut, and wa(h a brace of tench, and
cut off the fins ; (kin, gut, and wafh two fine eels»
and cut them in pieces two inches long, feafon botb
tench and eels with beaten cloves, mace, nutmcgi
pepper, and fait, a little patfley and lemon-peel Ihttd
fine>; lay a thin pafte round the edge of the SH^
put in (he tencfi, and eels round them, drew the itft
of the feafoning that is left over them, put on half t
.pound of butter, and half a pint of white wine io it;
put a good puff-pafte over it, clofe it, bake it t«o
hours in a moderate oven, and fend it up hot.
Eel Pie.
SKIN and gut as many eels as you want, waft
them clean, and cut them in pieces about two inches
long, feafon them with beaten m^t^ P<^PP^i' ^^ ^^*
lay
PIES. 441
lay a thin pafte round the edge of your difti, put on
a little butter, and half fill the dilh with water ; put
on a flieet of good pufF pafte, clofe it, and bake it*
You may raife a cruft, and put in the eels the fame
way, onlv leave out the water, and when it is baked
put in a little fi(h gravy.
Flounder Pie.
TAKE fix or eight large flounders, gut and wa(h
them, dry them with a cloth, and cut all the meat
from the bones and fins ; lay a thin pafte over the
bottom of the difli, put fome butter over it, lay on
the fifh, and feafon it with beaten mace, pcpptrr and
fait •, put the bones in a pint of water, with a little
horfe-radifh, parfley, lemon peel, -a cruft of bread,
a little fait, and a gill of white wine, boil, it till if is
reduced to half a pint, fl-raia it, and when it is cold
put it into the pie ; put a puflF-pafte over it, bake it
one hour and a half, and fend it to table hot«
Herring Pie.
TAKE fix large herrings, fcale, gut, and wafh
them clean, cut ofF the heads, fins, and tails ; lay a
thin cruft over the bottom of the di(h, put a little
butter on it, lay in your herrings, feafon them with
beaten mace, pepper and fait; pare and core fix
large apples, cat them in flices, and lay over the
herrings •, peel fix large onions, cut them in flices and
put over, put a little butter at the top, and put in a
ludc water ; lay a good pufi^-pafte over, clofe it, and
bake it one hour and a half«
Lobjler Pie.
TAKE three large Ipbfters and boil them, take
the meat out of the tails whole, cut each of them
in four pieces longways, take out the fpawn and the
^^at of the claws, beat it well in a mortar, with
the crumb of a roU rubbed through a fine cullender,
E e 3 feafon
r
4tz P I E S*
foafon Ir with raacc, pepper and falc« two fpoonifid
of vinegar^ and a Kttle anchovy liquor, mcU hilf 2
ppund of frefh butter and put in, and mix it alt up
with the yolks of two eggs j, lay a thin (heet of piftc
over the bottom of the di{h» lay half of the force-
meat on, then lay on the tails, fprinkte a litde pep*
per and fait on, and put on the remainder of the
force-meat, put on a puffpafte, dole ir, and bake
it one hour in a moderate oven.
MuJcU Pie.
TAKE half a peck of mufcles, wa(h tKcm fill
in a pail of water with a birch-broom, put then
into a pail of fpring water and fait for one hour, tbco
waflb thero out> put them injto .^ &uce-pan, cover
them ck>fe, and ftew cheoi till they ^rq all opea;
then ft rain the liquor from themj, take thfinoutef
the ibells, pick out the beards, and walh theud ^s
put them into a ftew-pan, with aiS much of the liquor
as will cover them, a little beaten mace, a piece of
butter mixed with flour, a handful of crumbs of
bread) and a glafs of white wine ; ftcw them a few
minutes, and let them ftand till they are cold; liyt
thin (heet of pafte over the bottom of the dift. pot
in the mufcles, p\)t on a thin puff-pafte^ clofe iti
and bake it half an hour. Yqu may msike an oyta
or cockk pie the fgme w^.
Fijh Pafties the Italian W(^.
TAKE 81 (}u^rter of a peck of flour, and make ii
into pafte with fweet oil» work ic well with yotf
hands, and roll it out ; take a large flice of falinon«
fcale ir, cut it from the bone, and dip it in fweet oils
chop an onion, a clove of garlick, and lome pariky
fine, mix them with a little bettea noace, pepper aad
falt| ^rew it over the falmon) lay it in the pafle, and
make it up in the fliape of a flice of iaimoo \ bQW
^ flieat of wrior)g paper aad put Q9 V^ asd hake it
oae
PIES. 425
«ne hour. It cats bcft cold, and will keep for a
moDch. Any kind of fi(h may be trcawd in the
fame manner.
Mince-meat.
TAKE fouitten pounds of good bccf-fuet, pick
it clean from the fkins, and chop it very fine, four
pounds of the bcft tender double tripe, take oiit the
far, wipe it dry with a cloth, and chop it fine \ pare
and core as many HoUand pippins or pearmain ap-
ples as will weigh four ix)undS) and chop them fine,
then chop thefe three artkles well together $ have
iburteeA pounds of currants well waflied and picked,
and dry them well in a cloch, four pounds c^ jar
raifins ftoeed and chopped fine, three p^iunds and a
half of moi>(l fugar well bruifed with a roHing-pin^
balf an oucce of ginger, the fame of mace^'a quar-
ter- of an owkW of cloves, tke fame of cinnamon
aod nutmeg, dry them well, pound them fine, and
life them through a fine fieve, the peeling of four
lemens chopped very fine, half a pound of caadied
ctrren, the fame quantity of candied orange and le-
.flion-peel cue in chin flips, then with your ha^ds mix
all the ingredients together for a quarier of ^n i>0ur,
fKen put in a pint of French brandy, the fame of
anountaip wime, and half a pint of good crab vef**
juice, mix it all well ; have a dry cold earthen
pan, well glazed in the infide, put the mince-meat
down clofe, put a Ihcet of paper over it, tie another
over the pan, put it in a cool, dry place, and it will
keep fix months. It will keep good to the Eaft or
Weft Indies, if you put it down very clofe into two-
quart gallipots, and add a little more brandy, render
Tome mutton-fuet and put over, tie it over with a
bladder, and leather over that; when you want to
ufe it ftir it well up from the bottom, as all the good-
nefs fettles there i and when you have kept it fomc
time put a* little more brandy and verjuice to iw
E c + By
424
E S.
By the fame rules you may make more or kfi, a
you pleafe.
Make a good pufF-pafte^ roll the bottoms out
thin^ flour your patty-pans well, lay on the pafte,
and according to their fize put in the mince-meat;
put a puff-pafte rolled thin over them, clofe it u
light as you can, and never ufe any water to wet the
pafte when you clofe it. If you make it in a diih,
lay a thin pufF-pade over the bottom, put in the
mince-meat, put on the lid^ and bake it m rather a
flack oven.
Lent Mince Pie.
BOIL flx eggs hard, chop them fine, pare and
core twelve large pippins, and chop them fine, a
pound of raiiins of the fun ftoned and chopped fine,
a pound of currants waihed and picked clean and
rubbed -well in a cloth, a quarter of a pound of
nioift fugar bruifed, an ounce each of candied citioo,
lemon, and orange peel cut fine, a quarter of an
ounce of cloves and mace beat fine, a little grated
ginger and nutmeg, mix all well together with a gill
of brandy and one of fack ; lay a thin (heet of pQff«
pafte at the bottom of the diih, put in the mince-
mear^ fqueeze in the juiee of a Seville orange, put
a thin pufF-pailc over, and bake it one hour. You
may make it into fmall pies in patty-pans> to tuni
out the fame way as the other.
Florendine of VeaL
TAKE two veal kidnies, fat and all, and jmincc
them very fine, chop a little parfley, fweet herbs, and
lemon-peel very 6ne, four or five yolks of hard eggs
chopped fine, feafoned with beaten cloves, mace»
nutmeg, and fait, a handful of bread-crumbs, two
pippins pared and chopped fine, one ounce of can*
died lemon- peel cut Imall, a little fack and orange-
flower water, beat up four eggs well, and mbt the
ingredients well together \ lay a puff-paftc round the
PIES. 425
edge of the difli, and a very thin iheet at the boc--
torn i cover it with another Ihcrt of puflF-pafte, or-
nament the top as you fancy, bake it in a flack oven,
fprinkle powder fugar at the top^ and fend it to
table hot.
Cbeefe Curd Florendine.
TAKE a pound of almonds, put them in boiling
yRzxxr^ take o£P the (kins, and beat them in a mortar,
with a little rofe water to keep them from oiling;
break two pounds of cheefe curd well with your
hands, put it to the almonds, and beat them well
together, wa(h and pick half a pound of currants
clean and put in ; (lew a little, fpinach, fqueeze it
dry between two plates, chop it fine, and fweeten it
to your palate, grace in half a n^Jtmeg, and mix it
"well together; lay a thin pu(F-pafte at the bottom of
the diih, and a thick one round the rim, and put in
the ingredients -, roll out fomc puflT-pafte, and cut ic
out in flips as thick as a goofe's quill, put it acrofs
and acrois, to make it look like checquers, fprinkle
a little ^powder fugar over it, and. bake it half an
hour«
Florendine of Apples and Oranges.
TAKE fix fine Seville oranges, cut them in two,
fqueeze out the juice, (train it through a fieve, and
fave it covered over, take out the pulp, and iay
them in water twenty-four hours, fliift them three or
four limes, and boil them in three or four different
waters till they are tender 5 then drain them from the
water, put the juice, with two pounds of lump fugar,
into a ftew-pan, put them in, and boil them to a
fyrup, but take care they do not ftick to the pan,
then put them away in gallipots for ufe ; when you
ufe them, pare and core twelve pippins, quarter
them, put them into a ftew-pan, with a little water
and fugar, boil them till they are foft, and beat them
with a fpoon \ when they are cold flice tv^o oranges
into
426 PIE S.
into them ; ky a pufT-pafte round ti^ edge of the
di(h» put them in, ftring them at the cop z% the
above, and bake them half an hour.
Tort de Moy.
LAY a thick flieet of pufF-pafte round the rim of
your dilh, then put in a layer of Naples bifcuir, then
a layer of butter and bccf-marrow cut in dices, then ,
a layer of all forts of candied fwectmcats cut m thin
dices, and fo on till the difli is full ; then boil a
quart of cream, or milk with a ftick of 'cinnamon,
and fwecten it to your palate ; when it is cold, beat
vp four eggs, and mix well with it, and a fpoonful of
orange-flower water ; take out the cinnamon, pour
h over the remainder in the dilh, and bake it half an
hour in a moderate oven, but not too flack •
Artichoke Fie.
BREAK twelve afrtichokes from the ftalks, waft
and boil them, pull off all the leaves and chokes
from the bottoms; lay a puff-pafte over the bottom
of your difh, and a quarter of a pound of &efti buN
ter on it, i!hen lay a row of artichokes, mix a quar-
ter of an ounce of beaten' mace wiih a fp<^onful of
pepper and fait, drew half of it over them, then lay
the red on, drew more feafoning on, put a quarter
of a pound of butter at the top, bqil half an ounce
of truffles and morels in a gill of water, pour the
water into the pie, cut the truffles and morels very
fmall and fprinkle over it, put in the yolks of twelve
hard eggs with a knife, take the pulp off the bottom
of the leaves, make it into round balls, and put
them in, pour in a gill of white wine, cover your
pie with a thin puff-pade, and bake it; when die
crud is done the pie is enough.
Potatoe Pie.
BOIL three pounds of middlcfized potateea, and
peel them > puc a thin pafte over the ixitieni of your
di ib|
PIES. 427
<]tiQl» put feme butter on that, cut your potatoeMa
flicea and lay ioj chop fix hard eggs' and ftrew over
th^m, grate a nutineg over alU Iprinkle on a fpoon*
ful of fait, a tea-fpoonful of pepper, and put ja
half a pint of white wine ; ] ay on a thin pufivpafte^
clofe itj and bake it half an hour.
' Onion Pie.
PARE'a pound of potatoes, flice them thin, peel
about a pound of large onions, and flice them, pare
tlie fame quantity of apples, core and flice them
likewife, boil fix egg$ hard, take off* the Qiells, and
cut them in flices; lay a thin (heet of pufF-pafte
aver the bottom of the dilh, put on a quarter of a
pound of fr^(k butter, mix a quarter of an ounce of
beaten mace, a tea>fpoonfgl of pepper, and three
of fak, ftrew fome over the butter^ then lay in a
layer of potatoes, a layer of onions, a layer of ap^
plf9« and one of eggs, ftrew fome feafoning on, and
fo on till all the ingredients arc in; ftrew the re*
mainder ot the feafoning on the top, put on a quar*
ter of a pound of butter, and pour irt half a pint qf
white wine I put a thin puff-pafte over it, and bake
i( one hour and a half.
Skirret Pie.
TAKE two or three pounds, of flcirret-roots, wafh
cbem clean, and boil them till they are tender, peel
and tlice them ; lay a thin pafte round the rim and
(ides of your difl), put in the flcirrets to half a pint of
cream or new milk, beat up one egg well witlva litde
nutmeg, beaten mace, and fait, and pour in as much
as the difli will hold; put on a thin pufF- pafte, and
bake ic half an hour. You may put in fix yolks of
hard eggs if you like it.
Savory Egg Pie.
• BOIL twelre egg$ hard, and chop them fi ne, a
pound of beef^uet or marrow ihrcd fine, the fame
quantity
42S PIE S.
quanthy of Currants well wafhed and picked, &aibn
them with a \\(t\e nutnneg and cinnamon beat fine,
mix all together* with two or three fpoonsful of
cream, a little fack, and a fpoonful of rofe water;
lay a thin pafte over the difh, put in the ingredients,
put a thin pufF-pafte over ir, and bake ic half an
hour ; when it is done, fiir in h^lf a pound of frelh
butter, and fqueeze in the juice of a lemon«
Sweet Egg P/V.
BOIL twelve eggs hdrd, take off* the (hells, and
cut them in thin dices •, lay a thin puff-cruft over the
difli, put in your eggs, with a quarter of a pound
of frelh butter in littJe bits- amongft them, throw
half a pound of currants well wa(hed and picked
over the eggs ; then beat up four eggs well with
half a pint of white wine, grate in half a nutmeg,
make it pretty fweet with fine fugar, and pour it
over all ; put a thin pufF-paftc over it, clofe ir, and
bake it half an hour, or till the cruft is done.
Green Coddling Pie.
TAKE two dozen fine green coddlings, lay fome
vine or cabbage leaves at the bottom of 9^ (lew- pan,
put in the coddlings, and cover them with fpring
water, lay leaves over them, put them on the fire,
and coddle them till the fkins will peel ofi^, but
mind they do not break j throw them into cold
water, peel off the fkins, cut them in quarters, and
take out the cores ; lay fome vine leaves at the bot-
tom of the ftew-pan, put in the coddlings, cover
them with fpring water, then with leaves, and fee
them at a diftance from the fire till they arc quite
hot; then put them away all night in a cold place,
and the next morning they will be as green as grafs;
take them out of the liquor, lay a thin pafte round
the edge of the di(b, put.tiiem in, chop fome lenwJn-
peel -very fine, and fprinklc over thcjn, put half a*
pound
P"^
PIES. 429
pound of moUt fugar on them, put a little of the
liquor in \ lay a thin puff-pafte over^ and bake it in
a moderate oven -, when it is taken out cut off the
}id« cut it in three -corner pieces, and lay it round
the pie, with one corner at the outfide; boil a pint
of cream with a laurel leaf, a little lemon-peel, a
bit of cinnamon, and fweeten it with lump iugar to
your palate; beat up the yolks of four eggs with a
little cream, drain the hot cream to it, andtkeep it
fiirring over a flow fire till it is thick, but do not
let it boil, as that will curdle it, take it off, and
keep it (lirring till it is nearly cold ; then put it over
the pic, and when the pie is quite cold feqd it to
table-
jipp/e Pie.
. PARE, quarter, and core as many large apples
as you will want; lay a thin pafte round the edge of
the difb, put a little fugar at the bottom, and lay
in your apples, chop fome lemon-peel fine and ftrew
over them, put in fome quince marmalade in little
bits on, then more fugar, put a little water in the
di(h, put a pufF-pafte over, dole it, and bake- it
nicely; when it is taken out cut off the lid, bruifc
the apples well, ftir in a piece of butter, and fend
it to table hot ; or you may fend it without the but-
ter. If you chufe it cold, make a cream the fame
as for greeo coddling pie, and treat it in the fame
manner.
Goofeberry Pie.
LAY a thin paftc round the rim of your difli, put
a little fugar at the bottom, pick your gOf)reberries,
and if it is rainy weather, or they arc dufty, walh
them, and lay them in, put fugar over them, put
a little water in the difh, put a nice puff p^fte over
them, and bake them in a moderate oven; let
the pie be cold before you fend it to table ;
•or
430 P I B
or if yoa like it^ jtou may cr^m it the fame tt a
green coddling pie.
Currant and Rajberry Pie.
LAY a tb^n pafte round the rkn of your di(h|
put a licde fugar at the bottom^ pick your raA)crricS|
Und half fill the di(h, pick the currants and lay ofct
the rafberriesj and fugar over them» put a fpoooful
of water in the di(h» put a thin puff-pafte lid evtri
clofe it> and bake it nicely ; when the pie is cold
fend it to table. Currant and cherry pie is madt
the fame way.
M<irtUa Cherry Pie.
LAY a thin pafte round the rim of your dilh,
put a little fugar at the bottom, pick the (talks off
the cherries, lay them in, with fugar over tkm,
put a little water in vthe difli, put on a thin poff-
pafte ik], and bake it| when it is ccdd fend it t»
uble.
All forts of plumbs, damfons, and cranberry pic%
are made the fame way. You may ice all thefe fruit
pies in the following manner : beat up the white of
^n ^8S ^^ ^ froth, then with a pafte brulh rub it
over the crown of the pie, and lift fine powder fugar
over it, and jufl: before you put it into the cnrea
fprinkle a little water over it, or it will catch and
burn. You may leave the iceing alon^ according
as the company likes it.
PETTIT PATTIES.
Force-meat Patties.
AKE a very light veal force-meat, take littfe
tin patty-pans, about the fize of a tea-ci»{S
not fo deep, make a rich puff^pafte, roll (Nit
thje bottom; thiot butter the patty-pan, roll a piece
of
J
mm^^mm^^
'N
Pits. 4^
4^* forcemeat roand like a botl, ptn it in, roll fame
more puff-pafte for covers, put them on, rob them
over with the yolk of an egg, and bake thtm of ^
fine goW colour; put five or fcven tn a diih out of
the tin, and fend them up hot; or they will fervefor
garnifii round large made dilhes.
Chicken^ ^urkey^ or Veal Pattks. ,
ROLL out fome puff-pafte,. butter your patty*
pans, and lay it in them^ cut fome lUle crumb of
bread in round pieces, lay it in, put a pafte over
them, rub theni over with an egg, and bake thco) %
in the mean tioie mince the white part of a chkkeo^
fowl, turkey^ or veal, vwy Bne, put it into a ftew-
pan, with a littld veal broth, a little lenion-pcel
fhred fene» grated nutmeg, pepper and fait, a little
cream, and a little butter mixed with ftour, put it
into a ftcw-pan, put it over the fire, and keep it
ftirring till it is thick and fmooth ; flip the parties
into the di(h, take off the lid^ take out the bread,
fill them with the mince; put the lid on again, and
ktid them to table hot.
Fijb Patties.
TAKE about a pound of any kind of freih fi(b,
boil it and pick the mea^ from the bones, beat it
well in a mortar, with half a pound of bread-crumbs,
fome parfley and lemon-peel fhred fine, feafon ic
with beaten mace, pepper and fait ; put in a quartet
oF a pound of freih butter, mix it up with the yolk
of an egg, butter your patty-pans, lay in a thin
Iheet of pufiT-pafte, roll fome of the force-meat round,
and put in, put a coverof pufiF-pafte over thcm^ rub
them over with the yolk of an egg, and bake them
of a gold colour.
Oyjier Patties .
BOIL a large filver eel, pick the meat from the
bones, and beat it in a mortar, with a little cloves
and tiiace, and a little mountain wine to moiften it ;
blanch
43^ ' P I E S.
blanch fix large oyftcrs, and wrap a little force-meat
round them, put them in the pafte as above» aod
bake them. You may make them thus : put a piece
of crumb of bread between the pafte, as f»r chickea,
&c. patties, fcald two dozen large oyfters, wafli
them clean, and chop them, but not too fmall, put
them into a itew-pan, with a little of the liquor,
a glafs of mountain, (bme grated nutmeg, a piece
of butter mixed with flour, put it over the fire, aod
keep it ftirring till it is thick ; when the patties are
taken out of the oven, take out the breadj put in
the oyfters, and fend them up hot s or for garailb
. round fifli, &c.
Oyjier Loaves.
. THE proper oyfter loaves are made by the bif-
cuit-baker; but if you cannot get them, take fix
fmall French rolls rafped, cut a hole in the tops, and
pick out the crumbs, but mind you do not break
the cruftj and put the loaves or rolls before the ,ixt
to crifp •, take as many oyfters as you think you will
want, fcald them and ftrain the liquor from them,
walh and beard them, put them into a ftew-pan,
drain the liquor from the fettlings to them, put in a
gill of mountain wine, a little cream, a piece of
butter mixed with flour,a little nutmeg, put them over
the fire, and keep them ftirring till it is thick; then
put them, fauce and all, into the loaves, and fend
them to table hot for a fide diih.
Lobfter Patties.
BOIL a fine large lobfter, pick out all the meat,
mince it very fmall, bruife the fpawn fine, fcafon
it with beaten mace, pepper and fait, mix it up with
a little butter, and the yolk of an egg, put it into
pufT-pafte, as the other patties^ and bake them.
Friii
Fried Patties.
kOLL out fotue good puflT-pdfle, about as big as
b crowii piece, ahd put either a little veal force-
meat, or fi(h into it, turn it over, and clofe it like
an apple puff; have a pan of boiling hot hogs-lard,
fry them quick, and of a fine brown ; put them on
a fieve before the fire to drain^ and fend them round
made difhes, fi(h, &c*
TARTS, TARTLETS, anU PUFFS^
IN the beginning of thiii (chapter you h^iv^c proper
directions for makirig all forts of pafte ; and as
it is neceflary that paltry of all kinds (hould be in
one chapter, it will not tie improper to end it with
fmall paftry. When you ufe prcferved fruit for
tares, the beft method will be to put them into glafs
patty-pans, and cut a cover out of crocant pafte in
any Ihape you pleafej bake it on a tin by itfelf^ and
|)uc it Over the fruit in the glafs, for the oven fpoils
prcfcrvc*, except rafberfy jam. When you make
Dottled fruit into tarts, fuch as goofcberrics, dam-
fons, and cranberries, put them into chainy or earth-
enware patty-pans, fweeten them with iugar, put
a thin pufT-pafte over them, and ice them.. If yoil
tnake them in tin patty pans to turn out, fprinkle
ibme flour on the patty-pans, lay a thin tart pafte in^
then put in the fruit and fugar^ and a thin cruft ac
the top, ice tHem, and bake them in a flow oven ;
and as fbon as they afe done flip them Out of the
patty-pans, or loofen them \ for if you let them ftand
to be cold you will not get them out without break-
^^% them to pieces i for apple tarts, you muft pare,
quarter, and core the apples, if they are lat^e cut th^
quarters in two, and put them in with a little lemons
p<^el chopped fine, and a little marmalade of quinces^
F f with
434
B S.
I
with fugar over them i or you may put the apples
into a fauce-pan^ with a little water and a little le-
mon-peelj and boil them till they are tender; take
out the lemon peel', brqife them fine, and *fwceten
them with fugar 5 when they are cold put them into
the patty-pans and make them the fame as bottled
fruit, and ice them; you may make green goofcberry,
6r all forts of ripe fruk, into tarts, fuch as curranoi^
cherries of all forts, plums, damfons, white bullacc^
apricotSj &c. the fame as bottled fruit.
Orange or Lemon Tarts.
TAKE fix large oranges or lemons, rub them
nveU with fait, put them in water for two days, with
a handful of fait in it j then change ti)em into frciii
water every day (without fait) for a fortnight, then
)ut them into a lauce^pgn yf water, and boil them
or two or three hours till they are tender, cut them
into half quarters, and- then three corner- w^ys, as
thin as poffible$ par^, quarter, and core fix pip-
pins, put them into a iauce-pan with a pint of wa-
ter, boil them till they are ''tender, break thjcm
fmooth with a fpoon, and put the liquor and pippins
to your oranges or lemons* with a pound of fine
fugar, and bolt all together for a quarter of an hour*,
if for an orange tart, fqueeze in the juice. %£ an
orange; if for lemon, the juice of ^ lemon; put it
into gallipots, and when cpld tie paper over thcm^
When "you make the tarts, let your china, or other
patty-p^ns be fmall aud (hallow, fill them nearly
full, and put a thin puffpafte over them, ice thcfD>
and bake chem. in a flow oven till the pafte is dooe*
Green Apricot Tarts.
TAICE your green apricots, put fodie vine or
cabbjige leaves at the bottom of a prelerviog-pao^
put thenri in, and coyer them with fpring watery put
vine or cabbage leaves at the top, put <i boatxl or
trenchor
Fwam
■ i^"
^
E
S-
4$$
trencher on that, to Jiffep th^sfx yndcr water, and
fcald them till they arc; yellow j th^^a]cc them Qut,
put them into cold wat^r a minute, find t^k^ them
out pf the wattr ; then put Vine or cabbage l^es'
at the bottom of your prcferving-pah, put then^'in,
and cover th^m with cold fprin^ Watef ; pi^jf viije
or ca()bage leaves over them, put them at a goQ^
diftance from the fire, and let them fimmer up, Ijn?.
not to boil i put them aw^^ all night in the pan and*
liquor, and the next* morning they will be green ;
take tbem o\it, put rbcai |ni|o ancthef pan, wick at
much of the Uq^oras will moifteil them, fweeeen
tfaem with fine fu^arto vetir patate, give them a
l)oil till the fu^r is melted, and'#hen they are cold
make them into fapis, in chlha earthenware, or tin
patty^pans, with* what (oFt ofpaftier you plealb, ige
them, and bake them k a'^flow oven^ tiU the paife |s
done;
I. ♦. •* *• .••■• ."'
GATHER, the almonds oflF the itroe : before thejr-
begin to ftiell, ^ndjub o(F the; down with a coarfir
flptti) hav0 ft parif qf ipj^ing water ready to piilt«f)ien|^
in, as fafl: as they ace done; then put them into %
(killer, cover them ^ith fpring wa(er| and put them
over the fire at a greiat dkllance rill it fimtners;
^hange.thevttcer twice, and let theui l^main in till
.the laft, till they begin to be tender; then take; them'
put, and put them; in a clean cloth, with another
over them, and gently prefs them, to make theni
dry \ then o^ake a fyrap with double-refined Ibgar,
put them IB, ^nd fimmer them a few minutes^ re-
peat it the nfxc day; then put tfiem into a (tone jar,'*
and cover theip very clofc, for if flie leaft air gets
to them they will turn blacky \ihen you ufe them,
put them into paay-paae, an^ put either pu(r or
^rt:pa(^e ov€)f tb^ffi I v:«'9P4 IwKe Ji^em in a mode*
\
Ff «
JRJmharh
43^
PIES.
Rhubarb Tarts.
' Take the (lalks off the rhubarb that gtows in
the garden» peel the Ikin off*, and cut them the fize
of a goofeberry, put them into china or earthen-^
Wate patty-pans^ with fugar over them, and put on
a pafte either puff or tart, ice them^ and bake them
the fame as green goofeberries^ and they will cat
like them.
Angelica Tarts.
, TAKE (bme gplden pippins or non panels, pare
and core themj take the (talks of angelica, peel and
cut them into fmall pieces, an equal quantity of
apples and angelica; put the apples into a (lew-pan,
with water enough to cover them, with fome lemon-
peel and fine fugar, boil them gently till they ait
of a thin fyrup ; then (train the fyrup from the ap»
pies to the angelica, put it over the fire, let it boil
gently for ten minutes.; then put it away to cool ;
take any fort of patty-pans, and lay a thin puff*-pa(te
at the bottom, put on a thin layer of the apples,
and then of angelica, till it is full, fill them with
fyrup, ftring them acrofs with palte, the fame as
urdets, and bake them in a (low oven«
Icing for Tarts.
BEAT . up the white of an egg to a high froth,
with a pafte-bru(h put it on the top of the tarts,
:^nd fift on them fine powder fugar; befoi'e you put
them in the oven fprinkle a little water over them«
Or thus: beat up the white of an egg to a high
froth, and put in two ounces of fine pqwder fugar \
with a woodea fpoon beat it well for a quarter of an
hour, then with a knife lay it very thin over the
tarts*
Apple Tartlets.
PARE^ quarter, •d core fix pippins,^ put them
« VAto a fauce-pan^ with a litdc wac^r and lemon-peel,
and
PIES, 437
and boil them gently till they are tender i then beat
them up well with a fpoon till they are fmooth,
fweeten them with fine lugar, take out the lemon«
peel, and put in a tea-fpoonful of rofe water ^ fprinkle
a little flour on your fmall tin patty^panSf lay in a
thin (hcet of puff-pafle, and then put in yogr ap-
ples ; roll out a thin llieet of pufF-paftet cut it in
as fine llrings as you can^ and ftring them acrofs
and acrofs in what jhape you pleafe ; rub a little
ivhite of egg on, fift a little powder fugar over^ and
bake them in a flow oven of a nice light colour;
then Dip them out into the difli.
Rajierry Tartlets.
SPRINKLE a little flour over the patty-pans,
Hy a thin flieet of pufT-pafte at the bottom, then
put in fome rafberry jam» firing them the fame as
the apple tartlets, fife fugar over them, and bake
chem in a Aow oven.
ApricQt Tartlets^
TAKE a dozen ripe apricots, take out the ftones^
put them into a fauce-pan with a little water^ and
coddle them till they are tender \ then beat them up
with a fpoon till they are fmooth, and fweeten them
with fine fugar ; fprinkle a little flour on your patty-
pans^ lay a thin fheet of puff-pafte at the bottom^
put in the apricots, and ftring them as before.
When ypu chufe to put cream on them, you wil|
have no occafion to ftring them, only lay a thin puff«
pafte over the patty^pans, put in the fruit, and notch
the edges all round with a knife, and bake them ;
when they are done put a fpoQnful of pream over
them made the fame as lor coddling pies«
Apple Fujfs.
PARE, quarter, and core fix large apples, put
them into a fauce-pan with a little wa(er and lemoa*
458 PI E S.
|Ael» oovi^r th^m clofe, %M ftcw them gently iiR
tktj dre tendor ; tsike out thi lemon-ptel> and with
afpDon beat them fmooch, fweeien them with fugar,
did put in a tea-fpoonfiil of rofb water , make a liice
puS^pafte, roll it out thin to any fmal) Dze you
pleafe, put in a liitdi of the apple^ turn the pifte
ovcf^ and cl6fc them with a knife j cut them either
t?hrce-coifner ways or fquare^ or in -any (hapc you
pleiib; ice thcm« and bake them in a moderate oveo
dn tin or iron plates.
RaJ&erry Pufs.
MAKE a nice puff-paftc, roll it out in fmall fizcs
about as big as a crot^n piece^ put in a fpoonful of
ra(berry jam, twrn the pafte ovef, cut them in What
^ape you pteate^ ice them^ and bake them in a mo<
derate oven on tin or iron plates,
Jfricot Pttffs.
TAKE a dozen ripe apricots, take out the ftoncr,
put thern into a fauce-pan >^ith a little water, fiew
them till they are tender^ then ma(h thecti with a
j^oon^i rub them through a fieyc» and fweeten tbcm
, yritnTugari make a nice pufF*pafte, roll it out in
pieces about as big as a crown piece, put a little
ipricot on, turn the pafte over, clofe them^ and tot
them in. what ihape you ple^fe,- ice them, and bak«
ihem in a moderate oven on tin or iron plates.
; You may make any kind of ripe plvim puff» in
tbe fame manntn
CurdPuffu
TAKE ti^o qtiafts of hew milk, ahd put a litdl
teitttcif to \Xy and whth It iS broken pbr it oti i Bfcvi;
to drain, tbi^fi fub the cOrd through a hair fieV*, ahd
put to it a quarter of a pound of frcfli butter, about
half a pound of fifte bread-crilrftbs, half a nutmeg
grated, the rhid of a lenlbn gratlsd, a fpdon^il of
^iiile WiM) fweettn \i to ytim pstatei lAid m^ A
J
PI R ^- 439
wtil together ; butter focrie (tnall tea-Cups, put in
your ingredients, and bake them half an hour^
irlien they are done tiirn them out into a d)(h.
Sugar Pt^.
TAKE the whites of ten eggs, and beat thertt
well with a whiik till they rife to a high froth, thefi
put them into a marble mprtart and add as mucli
double-refined fugar powdered as will make it ijiick,
rub it round the mortar for half an hour, and put
in a few carraway-fireds; tatee a fceet of wafers, and
lay it on as broad as a fixpence, and as high as you
can, put them into a moderate oven for feven or
eight minutes, then they will look as white as fnow,
. Chocolate Puffs.
TAKE' half a pound of double-refined fugar,
beat and fift it fine, fcrapfe into it one ounce of cho*
colate very fine, and mix th^m together i bdat Up
the white of an egg to a Very high ffoth, theft put
in your chocolate and fugar, and beat it till it is as
ftiff as a paftej then ftrew fugar on fomc writing-
paper, drop them on about the fize of a fixpence,
and bake them in a very flow; oven •, when they arc
done take them c^ the paper and put them in plates*
Almond Pufs,
BLANCH and (kin two ounces of almonds, and
beat them fine in a mortar with orange-flower wa«
ter; take the whites of three eggs, and beat them
to .a hish froth, then put in fome powder fugar
finely fifted, mix vour almonds with the fugar and
eggSy and then add more fugar till it is as thick as a
bafte ; (lirew fbme ftgar on a (heet of writing-paper,
lay it on in fmall cakes, and bake it ip a cool aven«
Lemon Puffs.
'i^Kt a pound of double-refined lugar, fift it
through a fine fieve, put it into a bowl, with the
f t 4 jiiice
44P PANCAKESLand FRITTJERS.
juice of two lemons ftrained through a fieve, and
beat theip weU together^ then beat up the white of
^^ egg to ^ ycry high froth* put it into the lerooiv
juige and fugar, be^f all well fqr half an hour, grate
in the rind of two lemons, beat qp three eggs and
put in, and mix it well up ; fprinkle fome fugar oti
writing-paper, drop on the mixture in fmall drop^
^nd bake them a fe>7 minutes in a moderate oren.
m
CHAP. XVIII.
PANCAKES ANft FRITTERS.
•
WH^N ypM m^ke pancakes and fritters, always
tn'm them one hour or ^wo before you fry
them, by th^^t means the lumps in the flour will
diiTdlve, only mind to ftir your batter well Up before
you ufe it^ and befure your frying-p^ns are very clcaa
and fmooth, other^ife your pancakes will ftick and
break* For fritters, be fure your fat is very fwcet
and clean, or elfe it will give them a difagreeable^
ftrong tafte ; and never fry them till they are nearly
wanting, for by frying theq^ tpo fopn ;hey ge^ Qa(
^nd infipi<j(«
MIX a large fpoonful of flour to half a pint of
cream, break in tiyo eggs, and beat them well till
^11 is fmoctli ; pu^ iri twQ ounces of ponder ftigar^
9 little beaten cinnamon, and nutmeg 3^ put a Uttl^
hogslard or butter into your frying-panj^ make it
hot, put in a large fp40i!)ful of batter, move the pai^
round till it covers this bottom and is even all over^
fry pne fi^e btrown, th^n tpi3 it over^ and fry tb^
^ otheif
PANCAKES AND FRITTERS. 44,1
pther fide ; put them on a dilh before the fire over
one another, till the whole is done, fend them c^
table hot, with beaten cinnamon and fugar in a fmaU
plate or faucer.
Fine Pancakes.
MIX half a pint of cream witti a large fpoonftil
of 'flour, put in half a pint of fack, the yolks of
eighteen eggs beat fine, a tea-fpoonful of fait, half
a pound of powder fugar, a little beaten cinnamon
and nutmeg, mix all well together till it is fmcfOthf
and fry them with freih butter as above.
Fin? Pancakes afecQnd Way.
\I\X^ a pint of cre^m wi(h flour to a thin batter,
put in half a pound of frefl) butter melted ^nd al-
nioft cold, eight eggs well bear, half a nutmeg
grated, a little faltj, mix them well up, aqd fry them
as befo|«.
4 third Way^
BEAT fix new laid eggs well, with half a piqc
of cream> a quarter of a pound of fugar, half a
nutmeg grated, as much flour as will make them of
a proper thi^knefs, and fry thexp as above.
Milk Pancakes.
MIX a pint of milk with as much flour as will
make it a thin batter, put in a glafs of brandy, a
little nutqicgy ginger, and fait, break in four eggs,
beat them well together till they are fmooth, and
fry them as before diredbed^i and fprinkle fugar over
' them,
Coimmm P^nca^es.
]^IX a qqart of milk wiih as much flour as will
Qiake it into a thin batter, break in fix eggs^ put in
4 yttl^ falt^ and a fpoonful of bie»tcQ ginger, mix all
442 MNCAKES ANb jPRITTERS,
well together, fry them as before direded^ tud
fprinkle fugar over thiitn.
A ^ire of Paper Pancakes.
MIX a pine of cream wkh three fpoonsful of
fific flourt three of fack> and: one of oraiige Bower
water, a little, powder fugar, half a nutmeg grated,
half a pound of freih butter melted almod cold,
.and mix all well together,; put a piece of buaer in
the pan as big as a walnuc, let them run in die pan
as thin as poffible, and fry them of a light brown oa
both fides.
*
^ice Pancakes.
TAK£ thr^e fpoonsful of flour of rice, put it ioto
a fauce-pan with a quart of cream, put it over a flov
fire, and keep it ftirring till it is thick andfmoodii
fiir in half a pound of frefli butter and half a nut-
meg graced, then pour it into an earthen pan to
cool } when it is coid flif in three or four fpoonsful
of flour, half a pourYd of fine fiigar^ a Ikcle fair,
and nine eggs beat well *, ftif all well together, and
fty them with hogs- lard or frdh butter of a nice
brown on both fides,- the fame way as the- firft pan*
cakes. If you have no cream, ufc new milk onlr>
and put in four fpOOnsfu) of the rice inftead of
chree.
^anfey Pantdkes.
P\3T four fpoonsful of flour into an earthen^ paO|
and mix it with half a pine of cream to, a fmooih
batter, beat four eggs well and put in, with two
ounces of powder fugar, and beat all ^cll together
for a quarter of an hour ; then put in two fpoonsful
of the }utcc of fpinach and one of tanfe^, a little
grated nutmeg, mix '^ll weH together^ aild frythent
^ith freQi butter ^ garnifh them with Seville oranges
Cut in quarters^ and drew powder fugar over them.
Psnk^
PANCAKES A^«B l"RlTtERS, 44 j
Pink-ctflottred Pancdkes. '
TAKE a large red beet-root and" bbif ft tender^
take oflf all the fkins, beat it weH in a mortar, and
add four eggs beat \vei], two largfe fpdonsfal of fiour^
and three or flour fpoonsful of crtam, fweeten it
iivith fine fugar to your pa)at;ej grate in half a itot«
meg, put in a glafs of brandy, fry them with frelh
butter, and garntfli them with prcfcrved fweetmeats^
\fT fprigs of myrtle.
Jppk Pritters,
TAKE iiK large apples, pare, quarter, and take
out the cores, put them in a deep difli, pour over
them a glafs of brandy, fomt lemon-^pf el Ihred fine,
^ind grate half a nut^^eg over themi mix a gill of
cream with two eggs and flour into a fttfi^-batter,
put it to the apples, with two ounces of powder
fugar^ and mix them well together; hav^ a. large
pan of hogs*lard boiling hot, and as qUick as you
can put tbem in^ and fry them cfifp of a nice gold
colour I take them out, and put th^m dn a fieve be-
ibte the fire to drain •, then heap thefn Up high in
a diifa^ fprinkle powder fugar ov^r thetn, and gar^
niA them with Seville orange ^ut in hilf- quarters,
pr fweet^ meats.
jippte Fritters a fecond Jt^ay*
PARE fix large apples, and with a corer take out
the cores, and cut them in .flices as thick as a half*
crown piece; mix half a pint of cream and two
eggs with flour into a ftiff batter, put in a glafs of
brandy, a little lemon-peerfhrdd fine, two ounces of
ponAkt fUgar, mix it well up, and then put ih the
i!pp\t% % have a pan of hogs*lafd boiling hot, put ih
every flice fingly as faft as ytiu tan, And fry them
^uickdf a flne gold colour on both fides; then
take them out, put them oH a fieve to drain,
fikD |>ui Aem into a diih, aiid g^niih them with
prefervcd
444 PANCAKES an© FRITTERS.
pefer^ed or dried fweecmeatSt or Seville oran^ cot
ia half-quarters.
Fme Fritters.
' TAKE about hdf a pound of the fineft ftour, dry
k well before the firCt and mix it into a ftiff batter
wltli new milk or cream, beat up fix eggs wet!|
firain them through a fieve to the batter, grate in a
Uttle nutmeg, beaten mace, and fait, wiih a glafs
of fack or brandy, and beat them well together;
pare, core, and chop fix pippins fine, and put them
in; have a pan of hogs-lard boiling, and with a
^oon drop them in as quick as you can, fry them
of a light brown, put them on a fieve to drain be^
fore th^ fire; then dilh them, gamilh a$ beforei
and ftrew fine fugar overthem.
Fritters Royal.
PUT a quart of new milk into a fauce-pan and
inake it boil, then put in a pint of fack, or moun-
tain wine, boil it up again, and let it ftand five or
fix minutes; then ftrain the whey from the curd, put
the curd into a mortar, and beat it well with fix
eggs •, then beat it with a wifk, put in a little beaten
cinnamon and nutmeg, fweeten it to your palate
with fine fugar, and make it into a thick batter with
fioor; have 4 pan of hogs«lard boiling hot, and
with a fpoon drop them in, in drops as big as a large
outnrteg, fry them quick of a light brown, put them
00 a fifive to drain^ then diih them, and garoilh ai
before*
Hajiy Fritters^
MIX half a pint of mild ale with flour into a
batter moderately ftifiF, put in fome currants clean
waflied and picked, or fome apples pared, cored,
and chopped fine, and beat it up quick; \\\ the meaa
time put half a popnd of butter into a ftew-pan,
ipaHc it hot, and with a fpooo drop in th^ frirtera
as
PANCAKES AN© FRltTEH^. 44J
as quick as you can, but take care they do not ftkk
rogctber> then with an egg-flice turn them $ when
they are of a fine brown put them into a difli^ fire#
fome powder fug;ar over them, and garniih with a
Seville orange cut in half-quarters.
Curd Fritters.
TAKE half a pint of cheefe curd, and as muck
flour, beat them well together, with ten eggs beat
atid (trained^ fweeten them with fugar, put in a
little beaten cloves, mace, nutmeg, and a litde
faffron, and fiir all well together; have a pan of
hogs-lard boiling hot, and with a fpoon drop them
in as quick as you can, fry them of a light biown*
put them on a Jieve before the fire to drain a mo«
ment, then put them in a . di(h> and gamifh widi
Seville orange cut in quarters.
Skirret Fritters.
BOll- fome (kirrct-roots till they are very tender*
take off the outfide^ and beat a pint of the pulp
very fine, rub it through a fieve, and mix it wtcli
a large fpoonful of Hour and four eggs beat wdl«
fweeten it with powder fugar, and put in a Trttte
grated nutmeg and ginger, and mix it into a thick
batter ; (if a large fpoonful of flour is not fufficient
put in more) have a pan lof hogs*lafd boiling hot^
drop them in with a fpoon, and fry them quick and
brown ; put them on a fieve before the fire to drain
a minute, put them in a diih, and gamifh with
Seville orange cut in quarters, or dried fweetmeacs*
White Fritters.
•
TAKE two ounces of tbe flour of rice, and fift
it through a very fine lawn fieve^ put it into a fauce-
pan, with milk enough to wet it, and when it is
well incorporated put in a pint of milk, put the
whole over a ftove or flow fire, and take care to
keep
446 PANCAKES amp FRITTERS.
keep it moving; pdt in powder fugar to fweecen it,
iod fomc candled leftion-peel (hred very fine, keep
it over the fire till it is as thick as palle« flour a peal,
put It on, and with a rolling-pin fprcad ic abroad about
quaner of an inch thick, and when it is quite cold
cut it into foiall pieces ; put half a pound of butter
into a ftew-pan, n^ake it hgc, and with a little floor
rol} ypur fritters with your hand ^ fry them of a light
brown, then put them into a di(h, and pour a fpoon*
ful of orange flower-water over them \ fprinkle fococ
powder-fug4r over al), and fend them to table hoL
Syringed Fritters,
FUT ^ pi<^t of water into a ftew*pan, vicli'a
piece of butter as big as an egg -, grate in the riod of
a lemon« a preCerved lemon peel rapped, a km
orange flowers crifped and rubbed fiae-, put all over
the fire, and when it boils fliir in fome flour, wbidi
continue to do till it is as thick as batter; then take
it off the fif^ t take fin ounce of fweee almonds ini,
four bitter ones, blanch and be^t them fine in a mor«
tar, rub two Naples bifcuits through a fine cuUender,
and beat two eggs $ mix all well together, and put
in eggs till your barter it thin enough tp fyringe;
then fill y^iur fyringe, have a p^m of Hogs lard boiU
ing hot, fyringe in your fritters as <|uick aa yqu caOi
in any form you pleafe ; have a fl^ce r^ady to tak«
them out in a moment, hy them on a ficve to draia,
then put them in a di(h, and firew powd^r^fugai
over them : or you may butter a (beet of paper^ {j^
ringe your fritters on it in the form of a true-lover's
knot, or any other fhape; then turn the paper upfide
down over the pan of boiling hogs lard or butter, fo
that they may drop off the paper inio it ; fry ftem of
^ light brQwn, lay them W a fieve to dr^ijiy dilb
them» ^nd fprinkle powdei fugar over chmxu
^NCAKEfi AND FRITTERS. 44|r
. Vine Leaf Fritters.
TAKE ft doeen of the fmalleft viae leaves yon
cao get, cut off the ftalks, put them in a deep di(h,
pour in a glafe of brandy^ and grace the rind of a
lemon over them, and about two ounces of powder
fugar; mix a. gill of cream with two eggs and flour
CO a ftiff batter, and mix with them ; have a pan of
boiling hogs lard, minding that the leaves have
plenty of batter on both fides ; put them in, and
fry them quick on both fides of a light brown, lay
them on a fieve to drain, then put them in a dilb»
fprinkle powder fugar over them, and glaze tbem
with a hot iron^
Clary Tritters.
MAK^ a good ftiiF batter with half a pint of
new milk, four eggs, and flout} grate in a little
lemon peel and fomc nutmeg, put in two ounces of
lewder fiig^r, and a fmall glafs of brandy^ then
take a dozen Cl^ry kaves, cut away thj: (talks, pitf
them into batter, faking c^^ that they have plenty
of it on both fides ; have a pan of boiling hogs
lard, put them io one by QQe, apd fry them quick
on both fidc^s of a li^ht brown \ then take them Qut^
lay them on a* fieve to drain a moment, put them in
a di(h„ ftreW powder fugar over them, and glase
them with a hot iron. Note. You may drefs Com-
frey or Mulbcry leaves the fame way.
J^0tatae Fritters. -
BOIL about a pound and a half of potatoes, peel
and bruife them fine, rub them through a fieve, mix
them with a large f^donful of flour, a fpoohful of
cream, three eggs well beat, a little lemon peel flired
fine, a little nutmeg, arid powder-fugar enough to
iweeten them to your pallet, a glafs of mountain,
and one of brandy ) mix all well together ; have a
paa pf boiling hogs lard, and with a fpoon drop
them
448 l^ANCAKES ai*d FRlttfekS.
them in as faft as you can ; fry chem on both (ides of
9 light brown^ lay them on a fieve to drain, then put
rhem on a difli> and fprinkle powder-fugar over
iJiein.
Note. You mud f^nd with aU kind of fritters
beaten cinnamon and powder fugat^ in. faucecs^ the
iaoie as for pancakes.
Apple Fraze.
PARE fijt large apples, take outthecores^ cut
them in flices> and fry them on both fide^ Ivith but-
ter \ ptlt them on a fieve to drain, mix half a pint of
milk and two eggs with flour to a batter^ not to6
ili<F, put in a little lemon peel (hred fine> a litdc
beaten cinnamon, put fome butter .into a frying
pan, and make ic hot ; put in half the batter,
and lay the apples on it, let it fry a little to fet it,
then put the other batter over, fry it on one fidc^
then turn it and fry the other fide brown ; put it into
a difh, ftrew powder- fugar over it, and fquee^
over it alfo the juice of a Seville orange*
Almond Fra%e^
' ' TAKE a pound of Jordan almonds^ boil them b
water a minute, drain them off, and put them into
cold water; take off* the fkins, put theai into a
inortar, and beat them to a fine pafte ; put in a litdo
cream to prevent their oiling \ beat Up the yolks of
ten eggs, the whites of four weUt ^ith a pint of
cream, and ilrain them through a fieve to the a]«
monds ; put in quarter of a pound of fugar, as
much grated bread, a little rofe- water; mix them
all well together \ put a quarter of a pound of firtih
butter into a ilew pan', make it hot, pour in the ihifit
and keep ftirring it till it is of a good thickoels, then
turn it into a difh, and drew powdcr-fug^tr over it*
U0€9n
CHEESECAKES ANiy CUSTARDS. 449.
Bac(m Ffaxe. • ^
CUT z dozen thin rafhcrs of bacon, put them in-
to a f rytng-pan, and fry them on both fides, but not
toatnuch ; have ready t piht of pancake batter, and
put it in ; fry it gently tiil one fide is done, then tofs'
or turn it, as you would u pancake, to do the other
Ifde^ then:put it into a difh.
Jb..rih»^k«Mft^MM«i«MaMHi^HHHHMiBBB'HMhi[rtMMiih.
CHAP. XIX.
{
CHEESECAKES and CUSTARDS;
WHEN^youn^akeyour chtefecakes, makeihem
as near the time you want to bake them'
as you can, particularly almond or lemon cheefe^
cakcs^ as they will get oily by (landing long, and
acquire a dtikgixeable appearaoce ; take care that
your pans are well tinned, for cuftards in particular,
and always wet the bottoms with water before yoo-
put the milk, &c« into them, as it will prevent their
fticking or burning to the bottoms •, and thefe arti-
cle's fliouW always besf baked in a* moderate oven^ for
st^qufok oven will fcorch them, and a very flack oven
wiH make them look dingy, flat, and heavy ; in thi^
cafe- there is nopreeife rules to be laid down, but mult
be It^arned by care and experience.
Fine Cheefecakes.
TAKE a pint of fwcet cream, warm ir, and put
it to fire quarts of milk warm from the cow; then
pin runnet to it^ ftir it about, and when broke ftrain
• the whey from the curd through a fine fievc or cloth,
putit into a mortar, and beat it till it is as fine as b4U«*
G g tcrj
ifSo CHEESECAKES AND CUSTARDS.
ter ; have half a pound of altponds blanched and
beat fine, and half a pound of macaroons beat fine \
if you have no macaroons^ get Naples bifcuics ; beat
the yolks of nine eggs very well, and ftrain diem
through a fieve ; half a nutmeg grated, a fpoonfol
of orange or rofe water, half a pound of powder
fugar; mix all well together^ alfo mix well in a
pound of melted frefli butter, with half a pound
of currants clean wafhed and picked ; let it ftand oil
it is cold> and then make a nice puflF pafte, as di-
rf dcd in the beginning of the chaper for pics. Flour
fome middling-fized patcie-pans, roll out the pafie
and put it on, crnnp it round the edge with a knife,
and then put in your fiuff, with a little candied d-
troq cut in dices at the top, and bake them.
Or you may roll out a piece of puff pafte, about
as thick as a crown piece, and quita round; put
fome ftuff en, and raife up the edge of the pafte
round it, or make it into what ifaape you pleafe : put
a flourifh of pafte over it in ftrings, butter a tin or
iron plate, and put them on to bake. You may de
two perfumed plumbs, difiblved in orange cm* rofe
water, if you like it ; or you may make a leis quan-
tity, according to the above receipt.
Common Cbeefecakes.
TAKE a quart of new milk, and juft warm it;
put a fpoonful .of runnet into it, and fet it near the
fire till it is broke ; then ftrain it through a fieve,
put the curd into a pan, and beat it well with a
fpoon; melt a quarter of a pound of butter, pi^tia
the fame quantity of moift fugar^ a little grated nut-
meg, two Naples bifcuits grated fine, the yolks of
'our eggs beat well, and the whites of two, a fpooa-
ful of rofe- water, a glaft of fiick, quarter of a
poupd of currants plumped, and mix ail well togr?
ther. Make your pafte as the before receipt, aiid
treat tl^em the fame.
Cipro
1
GHEESECAKES ANj) CUSTARDS. 451
Citron Cbeefe cakes.
TAKE a pint of curds, and beat them well in a'
mortar till they zxt fine ; blanch and beat a quarter of
a pound of almonds with orange flower-water; beat
Bie yolks of four eggs well, two Naples bifcuits
grated, fweeten it with powder fiigar, fhrcd fome
green citron very fine, mix all well together,
ind bake them in tea cups, or with puff paftc in
patty-pans, with a little candied citron cut in flips
and put on the tops. ^
Lemon Cheefecakes.
CUT the peel of two large lemons very thin, boil
it in plenty of water till it is very tender, pound it
well in a mortar with half a pint of curd^, a quarter of
a pound of powder fugar, the yolks of fix eggs beat
Well, and half a pound of frelh butter melted ; briaf
and mix all well together ; fprinkle a little flour on
]K)ur patty-pans,, put a fliect of puff pafl:e on, and
crimp the edges with a knife ; then fill them rather
more Than half with the Huff j .and put a little can-
died lemon peel cut in thin flices at the top, and bake
them. ^
, Orange cheefecakes are made the fame way, only
?ail the orange peel in three different waters, to take
>ff the bitternefs, and put candied orange peel on
he tops.
Lemon Cheefecakes^ a fecond U^ay .,
GRATE the rind of two large lemons, and fquceze
be juice of one into a (lew-pan; put in half a pound
i double-refined iugar, twelve yolks of eggs beat
|nc, melt half a pound of Utih butter in three or
lur fpoonsful of cream, ftir all well together, fet it
per the fire, and continue fl:irring it till it grows
lick ; then take it off, and let it cool ; when cold,.
^rinkle a little flour on the patty-pans, puton a thin
lect of puffpafl:e, crimp the edges round with a
G g 2 knife.
452 CHEESECAKES AND CUSTARDS-
knife, (ill them little more than half full, and bake
them in a moderate oven.
Almond Cbee/ecakes.
TAKE half a pound of Jordan almonds, bcul
them in water one minute, uke off the (kins and
throw them into cold water^ wa(h thcnvout and drj
them in a cloth, beat them very fine in a marble mor-
tar, with a little orange flower-water to keep tbcm
from oiling; beat up the yolks of fix e^s, the
whites of two, and (train them through a ucve to
the almonds -, put in half a pound of po^er fugar,
^ little beaten mace and cinnamon, melt half a poood
of frefli butter, and put it in with th^ rind <^ hslf
a lemon grafted $ m^x all well together; fprinkk a
little Hour on the p^tty-pans, put on a thio ibeet of
pufi^ pafte, crimp it all round with a knife, fiU tbcm
rather more than half full, blanch a few almonds and
cut them in thin flips and lay on v bake thera in %
moderate oven.
Plain CBeefecakes.
TAKE two quarts of milk from the cow, pot in
fome runnet, and fet it near the firo till it brws;
then (train the whey from the curd through a fieve;
pttt it into a marble morurand beat it well, mdc&tif t
pound of fre(h butter and put in with two (poonsitfl
of rofe-water, beat it well together; then beat up the
yolks of fix eggs, the whites of three, ftrain them
through a fieve to the curds, fweeten it with fine
fugar, grate in a little nutmeg, flour your patty-pans,
put a thin puiP pafte over them, crimp them rotiwi
with a knife, and more than half fill them with tbei
(tuff; or roll out puff pafte round, put ibme fti
on, pull up the edges all round, lay them on tin ot{
iron plates, and bake theqi in a moderate ovro.
Skt\
CHEESECAKES and CUSTARDS. 453
Rice Cbeefecakes.
TAKE a quarter of a pound of rice, wafli and pick
it clean, boil it in two quarts of water till it is ten-
der, ftrain it through a fieve, and let it drain ; put it
into a ftew*pan with half a pint of cream, half a
pound of fre(h butter, and half a pound of fugat*,
a fpoonful of orange flower* water, a little lenno'n
peel (hred fine, mix it all well together with fix eggs
well beaten, and a glafs of brandy \ put it over the
fire, and ftir it till it is thick; then take it ofi^the
fire, and let it go cold ; in the mean time flour your
patty-pans, put fome pufi^ pafte on them, crimp
chem rou^d the edge with a knife, and when your
ttoS is cold, fill them nearly full, and bake them in
a Qow oven^
Maids of Honour.
TAKE half a pint of fweet eurds, beat them
well in a marble mortar till they are as fmooth as
butter, put in half a pint of cream, the yolks of
four eggs, the whites of two, well beaten and ftraiA-
ed throu^ a fieve; a quarter of k pound of frefli
butter melted, a little grated lemon peel and nutmeg,
one ounce of candied citron (hred very fine, a g^^fs
of brandy, and a fpoonful of* orange flower-water;
fweeten it to your palate with powder fugar; mix
the ingredients all well together, have your patty-
pans very fmall, fprinkle on a little flour, put a thin
puff pafte over them, more than half fill them, and
bake them in a moderate oven.
Fine Gujiardx.
TAKE a pint of cream, and boil it with a few
coriander feeds, a little lemon peel, a laurel leaf,
and a bit of cinnamon ; fweeten it with fine fugar to
your palate, beat up five eggs very well, and, when
the cream is nearly cold, pour the eggs add cream
backward and forward between two velTels tiU they
G g J a|e
454- CHEESECAKES and CUSTARDS.
are well mixt, then ftrain them through a finefievC}
put them into a cup and bake them*
Plain Cuftards.
TAKE a quart of new milk, and boil it with a
little coriander feeds, a little lemon peel, two laurel
leaves, and fweecen it with fine fugar to your palate;
beat up eight eggs very well, and when the milk is
nearly cold, pour the milk and eggs backward and
forward between two veflcls till they are well mutt,
then drain them through a (ieve, put them into cups
and bake them : you may put in a fpoonful of roTe*
water when you mix the milk and eggs together; and
if you have not an oveii, make ufe of a ftew-pan of
boiling water ; put the cups in, and let the water come
about half way up, boll them gently till they are
fer, then take them out, and brown them on the
tops with a hot (hovel or iron.
Almond Cujiards.
TAKE a quarter of a pound of almonds, blanch
and beat them fine in a mortar, keep putting in a
little cream to prevent their oiling; put a pint of
cream into a ftew-pan, the yolks of four eggs well
beat, a fpoonful of rofe-water, a little fack, grated
nutmeg, and fugar to fweeten it to your palate ^ put
it over a ftove, and ftir it one way till it is thick;
then put in the almonds, and ftir them well in the
cream s then pour it into cups, and brown the tops
with a hot (hovel or iron.
Orange Cujiards.
PARE the rind o(F a Seville orange as thin as
ycu can, boil it in plenty of water till it is very ten-
der, beat it in a marble mortar till very fine ; put in
a fpoonful of brandy, a quarter of a pound of powder
fugar, the yolks of four tggs ; beat all well together
for ten minutes; then, by degrees, pour in a pint of
boiling cream, flirring it all the time, and even till
It
BLANC^MANGE, &c. 451
it IS cold ; then fqueczc in the juice of t Seville
orange, taking care that none ot the feeds get in ;
then put it into cups; let them be put into a ftew-
pan of boiling water, (landing about half way up,
and remain there till fet; then take them out, and
ftick candied orange peel, cut in flips, on the top.
Note. You may make Lemon Cuftards the fame
way ; only ftick candied lemon peel on the tops, in-
ftead of orange.
C xx A P. JLX.
Blanc'mange, Creams, and Flummery.
Blancmange.
TAKE a calf's foot, cut it in fmall pieces, put it
into a fauce-pan with a quart of water, one ounce of
ifinglafs, a little lemon peel, and a ftick of cinna-
mon ; boil it gently, and fkim it well, till it is of a
very ftrong jelly; which you may know by putting a
little in a ipoon to get cold; then ftrain it off*, put jc
into a ftew-pan with a few coriander feeds, and two
or three laurel leaves; blanch and beat an ounce of
fweet almonds, and two bitter ones (not two ounces) ,
very fine, put them in, fweeten it with lugar to your
palate, and let it boil up ; then put in a pine of good
thick cream, and boil it again; ftrain it into a bowl,
and let it ftand till it is half cold, then pour it off
from the fettlingsinto another bowl; let your mold&
be ready, fill them, let them ftand to be cold ; >/heii
they are thoroughly cold, raife them with your fin-
gers from the fides, dip the bottom of the mold in
Gg 4 warm
456 BLANCMANGE, ecir.
warm water, and turn them out iMo a di(h : garmfli
with jellies of diiFerent colours:; or curraat jcUy i or
Seville orange cut in qu^rtersi or flowers, or aoy
thing you fancy.
Blanc^mangt, n fecondWay.
PUT a quart of fweet cream into a ftew-pan,
with two ounces of ifinglafs^ a ftick of cionaruofu
a little lemon peel, a few coriander feeds, two or
three laurel leaves, fweeten it wich fugar to your pa-
late, boil it gently till the ifinglafs is difiblved/, in
the mean time blanch one ounce of fweet almonds,
and two bitter ones, beat them fine in a mortar, and
put them in ; ftir it well about, then ftrain it through
a fine fieve into a bowl, let ic ftand till it is half cold,
then pour it from the fettlings into another bowl —
Let your moulds be ready, and proceed as bcCoie
directed.
Blancmange^ a third Way.
PUT a quart of new milk into a (lew-pan, with
xwo ounces of ifinglafs, a flick of cinnamon, a bctle
lemon peel, a few coriander feeds, two or three laa*
rel leavers, fweeten it to your palate, cut fix bitter
almonds in flices and put in, boil it gentljr till the
iGnglafs is difiblved, then ftrain it through a fine
fieve into a bowl, and proceed as before*
When you want to colour yourBlanc'mangt green,
juft when it is done, put in a little fpmach juice, but
take care that ic does not boil after it is put in« for
in that cafe it will curdle, and be fpoiled. If you
wi(h to have it red, bruife.a little cochineal and put
. in ; if yellow, a little (^fifron \ if violet colour, a lit^
tic fyrup of violets; and by this means you may
have five different colour^ in thedifli, th^t is, plain
wl.ite, green, yellow, redj and violet. Let your
meld for the white be deeper than the reft « put it in
B L A N C • M A N G Ei &c. 457
the middle of che difli, and the others round it : gar*
nilh as directed in-tbe fir ft receipt.
Steeple Cream.
PUT two ounces of ivory, cut ver? fine, and fix
ounces of hartfhorn, into a ftooe bottle^ fill it up
with fair water to the neck ; put in a little gum ara-
ble and gum dragon, then tie the mouth of the bot-
tle clofe, and fet-it in a pot of water with hay at the
bootom, and let it fimnier for fix hours ; then rakte
it ottt, and let it ftand an hour before you open it,
for fear it fi)Ould fly in your face ; ftrain it through a
Btrc fieve into a pan that it may cool ; when ic is
cold, obfervc that k is of a very ftrong jelly ; if it
IS not, put it into a ftew-pan, with two ounces of
ifin^lafs, let it fimmer till the ifinglafs is diflTolved ;
then take haif a pound of fweet almonds, blanch
and beat them fine in a nK>rtar, and as you beat them,
put in a little cream, to prevent their oiling, and
afterwards mix them with a pint of thijpk cream,
ftrain them through a fine fieve into a ftew-pan, and
put in a pint of jelly •, fweeten it to your palate with
fine powder fugar, fet it over the fire till it is fcalding
hot, taking care that it does not boil ; then take it
off, and put a little amber into it, ftrain it through
a fieve into a bowl, and let it ftand a few minutes ;
have your fteeple moWs ready, pour it in, Ipt it
ftand till quite cold, and carefully turn it out into a
difli. Garnifti with currant jelly, fweetmeats, or
any thing you fancy.
Lemon Cream.
PUT the rind of two lemons very thin, the juice
ef three, with a pint of fpring water; beat the whites
of fix eggs very fine, and mix with the lemon and
water \ fweeten it with fine fugar to your tafte ; put
it over a flow fire, ftir it till it thickens, and take
oure that it does not boil \ ftrain it through a fine
lawn
4s8 BLANCMANGE, ice'.
lawn (ieve ; beat up the yolks of fix eggs, and mix
i¥ich it in a ftew-pan, put it over a flow fire til) it
thickens, then pour it into a bowl, and continue
llirring it till it is nearly cold ; afterwards put it ioto
cups or glafTes-
Lemon Cream, a fecond Way.
PEEL off the rind of two lemons very thio, boil
then) in plenty of water till they are quite tender,
and beat them fine in a mortar ; in the mean time»
cut two calf's feet very fmall, and put them into a
fauce-pan with two quarts of water, one ounce of
ifinglals, a ftick of cinnamon, and fome lemon peel;
boil it gently till it is reduced to a quart, ftrain it of,
ikim off the fat very clean, put it into a ftew-paa
with the beaten lemon peel, fweeten it with fugar to
your tafte, and let it boil up; beat up the yolks of
fix eggs very fine, put them in, ftir them well for i
minute or two, then drain it through afinefiere;
fqueeze in the juice of two lemons, ftirring it a fe«r
minutes, then pour it into your molds : when thef
are thoroughly cold, turn them out into a difh, vA
^ garnifh as you fancy.
You may make Orange Cream in the fame man-
ner, only boil the peel in three or four di^ercat wa-
ters to take out the bitternefs.
Orange Cream, a fecoudWay.
TAKE a fine clear Seville orange, pare the rind
off very thifl, fqbeeze the juice of four oranges, put
them into a ftew^pan, with half a pint of water and
half a pound of fine powder fugar ; beat the whitc$
of five eggs, and mix into it; fet them on a flow
fire, ftir it one way till it gets thick and white, theft
ftrain it through* a gauze fieve, and ftir it till it i<
cold ; beat the yolks of five eggs very "fine, mit all
wgether in a ftew..pan, put it over a flow fire, ftinrii^
it till it nearly boikj pour it into a bowl, andcooti-
nue
BLANCMANGE, &c. 459
nue ftirring it till it is nearly cold ; then put it into
your cups or glafies.
Rbenijh Cream.
• CUT two calf's feet very fmall, put them into a
fauce-pan with two quaris of water, a (lick of cin*
namon, and a little lemon peel \ boil them gently
till reduced to lefs than a quart, ftrain it off, and
ikim it to be free from fat; put it into a (lew-pan,
with a little lemon peel, two laurel leaves, a few co-
riander feeds, and a little faflfron \ fweeten it with fine
fugar to your palate, and let it boil up ; beat the
yolks of eight eggs very fine, take the cream off the
. fire and (lir in the eggs well ; put it over the fire a
moment, taking care that it does not boil ; drain it
. through a ficve, put in a gill of Rheni(h wine, (lir it
till it is half cold, then put it into molds ; when it is
cold, turn it out into a di(h, and garnifh as you
fancy.
Jelly of Cream.
TAKE a quarter of a pound of hartfhorn, put it
into a fauce-pan with three pints of water, a (lick of
cinnamon, and a little lemon peel; boil it gently till
it becomes a difF jelly, which you may know by
. putting fome into a fpoon to cool ; drain it through
a fine (ieve into a dew-pan^ put to it half a pint of
cream, fweeten it to your tade, and give it a gentle
% boil i take it oiF the fire, put in two' fpoonsful of
rofe-watcr, two of fack, and dir it a few minutes;
then put it into your molds, and when cold turn
them carefully into i, difh. Garnifh with jelly, fweet-
ineats, or what ypu plcafe. ^
*
Pi/iacbio Cream.
BREAK half a pound of PiRachio nuts, take out
the kernels, beat them fine in a mortar, with a
fpoonful of brandy, and a little cream ; rub them
through
^
4*o BLANC'MAN0E> &c.
thrcMigk a fievt to take out the flctns ; put thein into
a ftew-pan with a pint of fweet cream, a Jittle pew-
der fugar, and the yolks of four eggs beat fine ; ftir
all well together, put it over a (low fire till it is near
boiling, (but mind it does not boil, as that will fpoil
it) then put it into a foup-plate, or fmall deep di(h;
when cold, ftick fomc kernels, cut length ways, all
over it, and fend it to table.
Pijlscbio Crtam^ a fecond Way.
TAKE two ounces of ifinglafs, boil it in a pint of
water, wit4i a little lemon peel, and a fmall (lick of
cmnamon, till thoroughly diflblved i ftrain it throogh
a fine fieve into a ftew-pan, fweeten it with fine fu-
gar, put in a pint of cream ; break half a pound of
Piftachio nots, beat them fine in a mortar with a lit*
tie cream, rub them through a fieve, put them into
a (tew pan, bdil it getitly, then pour it ifito a bowl,
and let it remain till half cold ; afterwards put it into
what moulds you pleafe, or deep cups \ when quite
cold, turn it out into a di(h, and garnilh to your
fancy.
Hartjhorn Cream.
PUT four ounces of kartlhorn (havings into three
pints of water, bdil it till reduced to nearly half a
plot, and run it through a jdly bag; put it into a
ilew-pan with a pint of cream, quarter of a pound
of fugar, and juft give it a boil up; then put it into
fmall moulds, cups, or glaflcs; when cold, dip them
in warm water, and turn them on the di(h. Blanch
a few almonds, cut them in flips, and ftick them in
your cream : garnifh with flowers.
Almond Cream.
TAKF a quart of cream, boil it with a ftick of
cinnamon, a little lemon peel, two or three laurel
leaves, fweeten it to your tafte; blanch half a pound
of almonds, beat them fine in a mortar with a little
cream.
BLANCMANGE, &c. 461
cream, mix them with the cream, ainl give it a boil;
then ftrain it through a fievQ-, beat up the yolks of
nioe eggs very fine, mix them, well with the cream ;
puit it over a (low fire, and ftir it one way till ic is
thick, obferving that it does not boil i then pour jc
into a bowl, put in a fpoonful of rofe or orange
flower water, and ftir it till nearly cold ; then put it
into cups, or glafle^. .
Ratijia Creams
BOIL a quart of cream with fix laurel leaves, a
ftipk of cinnamon, and a little lemon peel ; put in
a little ratifia i when boiled, firain it through a fieve
into another ilew*pan ^ beat up the yelks of eighc-
eggs well with a little cold cream, mix them with
the hot cream, fweeten it to your.palate.with powder
fpgar, put it over a flow fire^ (lirring it one way till it
IS thick, and when near boiling, pour it into doep
china di(hes, or fmall bafons, to get cold for ufe.
Barley Cream.
BOIL an ounce of pearl barley in milk and water*
till it is tender ; then ftrain the liquor from it, and
put it into a ftew-pan with a quart of good cream,
and beil it five minutes ; fweeten it with fugar to
your palate ; beat up fix eggs well, take the cream-
off the fire, mix in the eggs by degrees, fet it over
the Bre again, ftir it one way till ic is thick, then take
it off, put in two fpoonsful of orange flower- water,
and pour it into bafons ; when cold, ferve ic up.
Goojberry Cream.
TAKE two quart) of gooft>erries, put them intf»
a fauce-pan, juft cover them with water, fcald them
till they are tender, then rub them through a fieve
with a fpoon to a quart of pulp; have fix eggs well*
beaten, make your pulp hot, and put in one ounea
of frelh butter; fweeten it to your tafte, ftir in.youp
«^8g
I
t
I
462 BLANCMANGE, &c*
eggs, put it over a gentle fire til) they are thick, but
you muft take care they do not boil; then ftir in a
gill of the juioe of fpinach, and when it is almoft
cold, ftir in a fpoonful of. orange flower-water, or
fack ; pour it into bafons, and when cold ferve it
up.
Lute Cream.
BOIL a quart of new milk with a ftick of cin-
namon, a little lemon peel, and two or three laurel
leaves; fweeten it to your tafte; ftrain it through a
Geve into another (tew-pan, beat up the yolks of
eight eggs, the whites of two, with a little milk,
very fine; ftir the eggs into the milk, put it over a
flow Bre, and ftir it one way till it is thick ; pour it
into a bowl, put two fpoon5;fLil of rofe cr orange
flower water into it, and ftir it till it is cold; then
put it into glafies or cups*
Wbipt Cream.
TAKE a quart of cream, put it into a broad
pan, with half a pint of fack, half a pound of fine
powder fugar, ; beat up the whites of four eggs to a*
high froth, and put in, with fome lemon peel cut
thin; you may perfume it, if you pleafe, with a
little mufk or ambergreafe tied in a bag, and fteeped
in the cream; whip it up well with a Whiflc, and, as
the froth rifes, put it into cups, glafles, or fmall ba«
fons ; or you may put it over fine fruit tarts.
Clouted Cream.
TAKE four quarts of milk from the cow, in the
evening, put it into a broad earthen pan, and let it
ftand till the next day, then put the diOi over a very
flow fire, and another difli over it to keep out the
duft; make it nearly hot, to fct the cream; put ic
away to get cold, then take the cream off into a
bowl, and beat it well with afpoon. It is account-
cd
BLANCMANGE, &c. 463
ed vety fine in the Weft of England for tea and cof-
fee, or to put over fruit pies and tarts.
^ince Cream^
TAKE as much cream as you think you will want,
boil it with a little cinnamoa and lemon peel, make
it very fweet with fugar, ftrain it off, and let it get cold;
put your quinces into boiling water, boil them quick,
uncovered, till they are tender; pare and beat them
very fine, rub them through a fieve, then put them
into a mortar, and mix the cream well with them.
Put it into fmall bafons or glaffes, and ferve it up.
Citron Cream.
TAKE a quart of cream and put it into a ftew-
pan, with one ounce of ifinglafs, a ftick of cinna-
mon, two laurel leaves, a little lemon peel ; fweeten
it to yourtafte with fine fugar, boil it gently till the
ifinglafs is diflblved, then ftrain it off; put it into a
deep china di(h, or fmall bafons ; cut fome green
citron in very thin fmall dices, wa(h it in rofe water
to raife the green colour, and when your cream is
nearly cold, put in the citron, fo that it may fall in-
to the middle, and be covered with the cream at top»
but not fall to the bottom. When cold, feVve it up
to table*
Rajberry Cream.
TAKE a quart of very ripe rafbcrries, or rafberry
jam, rub them through a hair fieve to take out the
feeds, mix it with a quart of good cream, fweeten it
to your tafte with fine powder fugar, and put in a
fpoonful of rofe-water; then put it into a deep pan,
and with a chocolate mill raife a froth ; as the froth
rifes take it off, and put it on a fieve tp drain ; if you
have not a chocolate mill, put it into a broad pan,
and whilk it with a whifk till the froth rifes ; as ic
rifes take it off, and lay it on a fieve as before : when
you have got as much froth as you want, put what
cream
n
464 BLANC*MANGE, &c.
cream remains into a deep china dt(h or bow),, and
ivich a rpoon put your froth upon lE aa high as you
can, and flick a light flower in the middle; or pull
the pips off fome flowers, and put here and cheic
over it.
Snow and Cream.
TAKE a quart of new milk, and boil it with a
ftick oi cinnamon, a little lemon peel, two or three
laurel leaves, fweeten it with fugar to your tafte, bctf
up the whites of four eggs, the yolks of fix, very
f\ne, mix the milk and eggs well togerher, and ftr^
all through a Bne fleve into a fl^ew-pan ; put it over
a flow Are, and fl:ir rt one way tifl it is thick, then
pur it into a deep dilh to get cold -, when cold, beat
tlie whites of fix eggs to a high froth, put fome
milk and water into a hroed ftew-pan, and when it
boils, take the froth oflF the eggs and put in on the
milk and water, boil it up once, then wieii a flicf
take it carefully ofl^, and lay it on your cuftard.
Ice Cream.
TAKE a dozen ripe apricots, pare them vcrythia
and (lone them, fcald and put them into a meitar,
and beat theni fine % put to them fix ounces of dou*
ble-refined fugar, a pint of fcalding cream, and rub
it through a fieve with the back of a fpoon \ then
put it into a tin with a clofe cover, and ict it in a
tub of ice broken fmall, with four handsful of falc
mixt among the ice 5 when you fee your cream get
thick round the edges of your tin, ftir it well, and
put it in again till it becomes quite thick ; when the
cream is aU froze up, take it out of the tin, and put
it into the mould you intend to turn it out of: miod
that you put a piece of paper on each end, between
the lids and the ice cream, put on the top lid, and
have another tub of ice ready, as before, put the
tnould in the middle, with the ice under and over it ;
Ice
let Hand four hourj, and do not turn it out before
fff^a wane it; then dip the mould into cold fpring
water> uke off the luls and paper^ and turn it into
a pljite« You may do any fore of fruit the fame
Harf/h&rn Plummery^
TAK^ half a pound of harcfhorn (havings^ put
them into a fauoe-pan with three pints of water, boji
it gently till reduced to a pint, ftrain it into abafon^
and.fe( it by to cool ; boil ,a pint of thick cream, and
let it get cold ; put your jelly on, and make it blood
warm \ put the crcjfim to it^ with a gill of white
wine, two fpoon^ful of orange flower- water, fweetcn
\% with fine fu^r, and beat it till well mixt; dip your
mpuldsorcgps in ^old water, (hen put in your Burn*
mery ; when it is cold, t^rn it out into a difli, and
mix a little cream^ white wine, and fugar togctherj
and pour into your difh. Cut a few blanched al-
monqs in long flips, and Hick in the tops of th^
jQummery.
Hartjhorn Flummery ^ afecond Way^
TAKE four ounces of hartfhorn ihavingi, put
them into a fauce*pa.n with two quarts of fpring wa-
ter, let it fimmer over the fire till reduced to a pint ;
or put it into a jug, and fet it in, the oven with houf-
hold bread ; ftrain it through a fieve into a (lew-pan,
blanch and be^t half a pound of fweet almonds with
/I little orange flower- water, mix a little of your jelly
in, and fine fugar enough to fweeten it*, then drain
it through a fieve to the other jelly, mix it well to-
gether, and when it is blood warm put it into moulds
or half-pint bafons; when it is cold, dip the moulds
or bafons in warm water, and turn them into a difli.
Mix fome white wine and fugar together, and pour
into the di(h» You may ftick almonds in^ if you
pleafc*
Hh Oatmal
46^ BiANC'MANGE; &c;
' Outmeal Flummery. i
GET fomc Oatmeal (Scotch is the bcft), and put
it into 4 broad deep pan, cover it with water, ftiric
^eiJ together, and let it ftand twelve hours; pour
that water off* as clear as you can, put on more.wi-
I ter, and let it ftand twelve more ; then pour the wa-
I te^ off clear, and drain the oatnrieal through a coaHe
hair (ieve, put it into a fauce-pan, fet it overaflov
fire, and ftir it' with a (lick till it boils, and becomes
^ very thick ; then pour it into foup-plates, arid wbea
\ cold, turn it out into plates, and eat it with whu
f you pleafc— either wine and fugar, ale and fugar,
or cyder and fugar, ; fo me like it made hot with
milk, and put a piece of butter in the middle, like
a hafty-pudding. Take care you have plenty rf
[ .water to your oatmeal, and' when you clear off tk
If lad water but one, put on as much frefli as will
I moiftcn it well : fomc let it ftand forty-eight hourt,
fome three day^, fiiifting the water every twcl^
hours ;' but this you will do according as you tike it
for fweetnefs or tartnefs. Grits once cut, is better
than oatmeal. Obferve to ftir it up well when yott
putinfrclh water.
French Flummery. -
TAKE a quart of cream, and one ounce of i&'
glafs beat fiae, put it iiito the cream, and boil it
gently for a quarter of an hour, ftirring it all thctitnej
then take it off, fweetcn it with fine powder fogafi
put in a fpoonful of rofe arid one of orange flower-
water, ftrain it through a fieve, and ftir it tillh»
cold, then put it into a mould or bafon i when coU|
turn- it on a di(h, and garni(h with currant ]t% ^
put ffiewed pears round it.
Hedge-'Hog.
• TAKE two pounds of fwcct almonds, put thcii
,iftto boiling water, take off the Ikins, favc about foi?
B L A N* G J M A N G: fe; ttci. 467.
cMlnces Mfhole^ put the reft in a mortar and beat
them, with a little canary and orange flower- water'
to keep them from oiling ; then beat up the yolks of
twelve eggs, the whites of fix, put them in and beat
them well ; put in a pint of cream, fweeten with
poWder-fugar to your palate, then put it into a ftew-
paiii put in half a pound of frclh butter melted,
fet it over a ftove, and ftir it till it is ftifFenAugh to
be made into the (hape of a hcdge-hog^ then put it
Into & di(b, and cut the rcft'of the almonds in lon^
flips, and ftick in, to'-rtprcfent the briftks of a:
hedge hog. Boil a pi^tpf cre^mv fweeten it with
f^gar,. beat up th'e yolks of four eggs, . the whites, of
two, mix them with the crcfjam, fet if over the fire,^
and Ilir it one way till it is thick, then pour itrdunc^
the hedge-hog; let it ftand till it is cold. GarnifK
|he dlih with currant jelly^ ahdfcrve it up; or put a
rich .calf's Joot jelly, made clear aad good, inftead
or tne crcim, oct.
' • ' ■ ^ ■■
Eggs and Bacon in Flummery.
TAKE a quart of new milk and put it into a ftew-
pan, wuh two ounces of ifinglafsjobil it gently till
the ifinglafs is diflblved, fweeten it with fugar, and
ftrain it through a fieve; colour a quarter of a pine
red with cochineal ; ha^e la tin mould about four
iofrb^s. long, two broad, andonedeepi .pu^ a little
c^tf-iJHe Vfcd ae the bottom, and let it be cold,- then |)Ut
on fome white, then red, and treble the thicknefs oF
vhite at the top, always.iobfervingLto let one be cold
before you put on the other, and that only blood*
Varm ; then take five tea-cups and fill them half folf
^lih white flummery^ and let all ftand till the next
ihorning : turn them out> and cut that of the tin
Ihoulds in thin flicks, and lay in your difh ; then turn
%bem out of the cups, and put over the other, cut i
•hole out of the tops, and lay in half a preferVed apr !••
cot, to make it appear like the^folk of an egg; Gar*
H h 2 nib
4«S JELLIE9 AND SYI^tABUBS.
nifli the dilh with curriuic jclly» calPs foot jdly, «
flowers, «6 you fancy ,
Fmry Butter.
TAKE the yolks of two ban) eggs, and beat then
fine in a marble iDoc;;ar, with a large fpooofol of
oran^ flower-water, and one of fine powder-funri
beat it xill it is a fine pafte, then mix it pp wiu as
fpucb freih butter out of the churn, and force through
a ftrainer fuU of fmall holes iQto a plate, or fawi
difli» as an ornament for fupper.
Orange Butter^
TAKE and beat the yolks of ten e^;s very wdi|
put them into a ftew-pan, with half a pint of Rhenilh,
fix ounces of powder-fugar, and the juice of three
China oranges, fet them over a gende fire, and ftir
them one way till thick ; when you take it off, ftir is
a piece of butter as big as a walnut, then put it ifii»
a difl), and when cold ferve it up.
X: H A P. XXI,
«
JELLIES and SYLLABUBSL
Bartjham Jelfy.
TAK^ half a pound of hartifaom fliaviogs, ptf
them into a fauce-pan with three quarts of vif
fjcr, a lemon peel, and a (lick of cinnamon, i)oil K
gently till it is a ftrong jelly, which you may koov
y. taking a little out in a fpoon^, and let it cool; die|
ftrain it through a fine firve into a clean ftcw-fM
put in a pint of RbfUiifli wine^ fwcctcn it widb lp«f'
■fugir
J
JELLIED AMD SYLLABUBS. 46^
foga^ to yoiif palate^ fque^se tht fuite of four le-
mons, or two lemons and two Seville oranges, ftraiit
the juice to keep out the feeds, and put in with a lit-
tle fafFron, boil it up, beat \Jtp the whites of eight
tggs to a' high froth, misc them weH in (hejelly; ilnd
bot) it up for five nnrinuies^ thdh cake it off the fir^^
cover it over, and let it ftand five minutes ; have
ready a fwan^fkin jeHy-bag hung in a frame, pot a
bowl under, and pour your jeHy in gently, and as it
runs pour it in again till it is as bright as you want
it ; when it is clear and bright, with a clean filver
ijpooD fill your glafies. Always be fure to put your
iugar and lemon in, to make it palatable, before you
put your eggs ini for by putting fugar and lemon
m afterwards you will prevent its being clear*
CaiTs Feet "Jelly.
TAKE two calPs feer, and take out the large
bone,, cut them in fmall pieces, put them into a
fauce-pan with three quarts of water, a little lemon
peel, a ftick of cinnamon, and boil them gently tilt
It is reduced to a quart ; be careful in trying with %.
fpoon that it is ftrong enough 1 drain it off, and let
it fettle for half an hour, then ikim it very clean, and
pour it from the fettlings into a ftew-pan 1 put in
half a pint of mountain or Lifbon wine, fweeten it
to your tafte with loaf-fugar, fqueezc four lemons,
or two lemons and two Seville oranges, ftrain the
juice to keep out the feeds, and put in with a lemoki-
peel, and a very little faffron, boil it up a few mi*
nutes, then beat up the whites of eight eggs to a
high froth, and mix them well together with the jelly,
then boil it up for five minutes % have your bag rea-
dy with a bpwl under it, pour your jelly gently in
that it may run pretty faft through at the firft, and as
ic runs pour it in a^ain for feveral times, till it is aa
clear as you would have it j when k is all run off,
n^ith a filver Ipoon fill your glafies*
H h 3 Not€«
47© JELLIES AND SYLLABUBS.
Note. You may mike any larger quantity by ob»
ferving the fiune rules.
Jelfy for Moulds^ &c.
AS this jelly requires to be a great deal ftronger
than for glades, it will of courfe be neceflary to have
ftronger things to make it with. You muft take two
calf's feet, and one neat's foot, take out the largs
bonesi and cut them in fmall pieces ; if you do not
like the neat's foot, ufe two ounces of iQnglafsiniis
fiead ; put it into a large faucepan or pot^ with a gal*
Ion of water, a lemon-peel cut thin, and a (tick of
cinnamon ; boil it gently till it is reduced to three
pints or lefs, as it boils fkim it well, try it with t
fpoon as before direded, and if you find it ftron;
enough, ftrain it off, and let it fettle half an hour, thn
Ikim the top, and pour it from the fettlings jntoa
ftcw-pan, put in half a pint of white wine, fwcetci)
It with loaf-fugar,- fqueeze fix lemons, ftraining lie
juice to keep out the feeds, and put in with alittfe
lemon-peel ; if you want it quite clear and bright,
<lon*t put in any fafFron ; if you want it an amber
colour, put in a little fafFron ; if a very high colour,
-bruife a little cochineal and put in; boil it upforteo
minuted; beat the whites of ten eggs up to a high
froch, mix them with the jelly well together, aw
boil it up for ten minutes, ihen take it off thcfini
cov^r it, and let it ftand for five minutes j havcyour
bag ready with a bowl under, pour your jelly in
gently, and as it runs through pour it into the bag
again, till it is as bright as you want it ; when it is
all run through, fill your moulds, and let it (land
till it is coW, then loofen the fides with your fingers,
dip the mould into warrti water, and turn it out on
your di{h. Garnifti with broken jelly, or flowcrSi
or as your fancy leads you.
JELLIES AND SYLLABUBS; 471
Savory yelfy.
CUT fix thin rafiiers of lean ham, and put at th^
bottom of afoup-pot; cut the (hank-end of a knuckle
of veal> with a pound of lean veal, in flices^ put
them in with half a pint of water, fix blades of mace^
% few clpves, a carrot cut in flices^ cover the pot
clofe, fct it over a flow fire and fweat it gently for
fifteen minutes, then pour in a gallon of boiling wa-
ter, and as it boils up fkim it well ; put in a fpoon*
ful of fait, and ftew it gently for fix hours, then try
with a fpoon whether it is a ftrong jelly, if it is not,
ftew it till it is fo; drain it off into a pan, and let it
fettle i then flcim the fat clean ofiT, pour it clear from
the fettlings into a ftew-pan, and put in a gill of
elder or common vinegar j beat up the whites of
twelve eggs tp a high froth, and mix with the jelly
well together. If you want it a high colour, bruifc
a little cochineal and put in, boil it up till the eg^
become a fine white froth at the top, then take it oflT
the fire, cover it up, and let it ftand ten minutes :
have your bag ready, and pour it in gendy, and as
ic runs put it into the bag again, till it is quite clear ;
when ail is run through, it will be fit to fill your
moulds, &c. &c.
Orange Jelly*
' TAKE half a pound of hartfliorn (havings, or
four eunces of ifinglafs, {)ut it into two quarts of
fpring water, and boil it gently till it is a ftrong jeN
\y ; take the juice of three Seville oranges, three
lemons, and fis^ China oranges, the rind of one Se-^
ville orange, and one lemon< pared very thin; put
them to your jelly, fwceten with loaf-fugar to your
tafte, beat up the whites of eight eggs to a froth, and
mix them well in, and boil it for ten minutes ; thenf
run it through a jelly bag till it is very clear ; put it
into your moulds, and let it ftand till it is thoroughly
cold, then dip your mouldi in warm water^ and turn
^. Hh 4 them
474 JELLIfeS ANj> SYLLABUBS.
them out into a china difh, or fiat glals. Gamiik
wiih flowers.
Ribband Jelfy.
TAKE four calf's feet, take out the great boiies»
Cut them fmall^ put them into a pot with fix quartt
of water, four ounces of iQnglais, a little lemon*
peel, a (tick of cinnamon ; boil it gently for fix hours,
(kim it well, and try a little in a moon to fee if it be
ilrong enough, if it is, flrain it off into a clean pan,
and let it fettle one hour*, then if there is any fat at
the top (kim it off, and pour it from the lettlings into
a flew-pan \ put in a pint of white wine, the juiccof
fix lemons, and fweeten it with fugar to your uftci
beat up the whites of ten eggs, (tir them well in, and
boil it up gently for ten minutes; then take it off the
fire, and let it ftand five minutes; have your bag
ready, and run it through till it is as clear as you
would have it •, then colour fome of it red with co-
chineal* green with fpinach juice, yellow with faf«
fron, blue with the fyrup of violets, white with thick
cream, and fome of its own colour ; then put your
jelly into high glaffes. Run every colour a quarter
of an inch thick; one colour muft be thoroughly
cold before you put on the other, and that you put
on muft be but blood^warm, for fear it mixtogethcr^
Or you may take a tin mould fix inches long, one
broad, and one deep, fill it in the fame manner, and
when cold turn it out, cm it with a thin knife in
flices,, and lay it on a di(b. Garnifh as yoa fancy i
or cut it out in fliapes, to garnifh other jclliea.
Green Mellon in ^elty^
MAKE a pint of blanc'mange, and colour it of a
light green with the juice of fpinach, put it into a
melon mouki, and when it is cold turn it out; hare
a deep mould with a little jelly at the bottom quite
cold, put your nieWaini «fid:^in fome jelly bloods
JEtLlfiS AND SYLLABftifii 47 j
warm^ lee it be cold, then fill op your mould with
niore blood-warm jelly, let it (land all night, and the
tiext morning turn it into a di(h, and garniOi it with
fwectmeats, flowers, or an^ thing you fancy.
Fruif in Jelly:
HAVE a plaia mould, either long 01^ round,
about three inches deep-,< have fome mould jelly
made as directed in this chapter, and put fome at the
bottom of the mould about a quarter of an inch thick,
let it be cold, then put in ripe peaches, grapes, or
any fort of ripe fruit or prefervcd fruit, or China
oranges cut in quarters, or in aF)y Aape you fancy ; put
in a little jelly olood-warm, and let it ftand till it is
cold to fallen your fruit in its place, otherwife it will
rife up; then fill up your mould with blood-warm
jelly, let it (land till it is thoroughly cold, then turn
it into a dilh, and garniih it to your fancy.
Thefe jellies look extremely well in a difh, if you
mind that you put in your fruit neatly, to (hew it to
advantage, and^your jelly very clear, as a little ex-
perience will teach you.
GoU Fijh in Jelly.
FILL two or three fmall fi(h-moulds with very
ftrong blanc'mange, when cold turn them out, and
gild the fifh with leaf-gold, let them ftand for one
hour, that the gold may dry on s have a mould, put
a little mould jelly at the bottom, when it is cold
lay the gold filh in back downwards, put in fome
jelly blood- warm toiaften them to their places; when
it is cold fill the moulds up with blood-warm jelly, and
)tt thorn ftand all night ; the next day turn them out
into a difti, and garnifh with Sowers, or any thing
you fancy« ^
Hen's
474 JfilXIES AND SYLLABUBS;
Herts Nejlin Jelly.
IF you have got egg-moulds fill them with blanch
mange, and when c^ld turn them outj but if ;ou
have no moulds^ break holes in the thick ends of fix
or feven eggs, and pour out the yolks and whites »
clean as you can, fet them on one end in fait, and witha
funnel fill them with (Vrong blanc'mange ; when thej
are cold, very carefully break the fhelis and take
them off the blanc'mange, put a little jdly at the
bottom of a round mould, or China bowl, lay the
eggs on it, and put inui little jelly to fix them to
their places ; when cold put in more jelly blood-
warm, till it is even with the eggs ; then lay fome
Yermicelli over and round them, to make it look like
a neft % when it is cold, fill the mould or china bowl
quite full, fet it afide all night, the next day turn it
out into a dtfli, and garnifh with fweetmeats, fiowerSi
or any thing you fancy.
Red Currant Jelly.
GATHER your currants when they are full ripe,
on a dry day, and to every gallon of red put a quart
t>{ white, put them into a prc.fcrving-pan, cover them
clofe, and fet them over a flow fire, Itirring them, to
prevent their -burning at the bottom, till the juice ii
out ; or put them into an earthen-pan, tie a paper
over them, and fet them in a warm oven for one
lour; then put them into a flannel bag, and when
the juice is all run out, to every pint put a pound
of loaf-fugar broke into fmall pieces, put it over a
gentle fire, and ftir it till the fugar is meked> or it
will burn at the bottom ; flcim it well, and boil it
gently half an hour ; while it is hoc put ir into your
gallipots or glafles; when it is cold put brandy pa*
pers over it, and tie another paper over that; Put
them in a cool dry place.
BUck
JELLIES-AND SYLUUBKBS. 475
Black Currant Jelly.
GATHER your currants as before, and ftripthem
6flFtbeilalks, put them in an Earthen-pan, and to
every ten quarts put in a quart of fpring water ; tre a
paper over them, and fet them in the oven for t\^o
hours, then fqueeze out the juice through a fine
cloth, and to every, pint of juice put a pound of loaf-
f rTtr broke to pieces, ftir it and boil it gently for
half an hour, fkim it well all the time- While it is
hot put it into gallipots; put brandy-papers over it,
and tie another paper over that, and keep it in a cool
dry place. *
Turkey in Jelly.
TAKE a nice ben-turkey, bone it, and cut off the
pinions; make a forcemeat with the fiefh of a fowl;
tome lean veal, beef marrow, beef fuet, fwect herbs,
bread crumbs, &c. fill your turkey, and trufs it as
for boiling, put it into a fauce-pan, cover it with vea|
broth, ahd put in a bundle of fweet herbs, a little
cloves, mace, and all-fpicc; boil it gently till ic is
tender, then take it out, and let it be cold; put it on
the difh on which you intend to fend ic to table^ have
ready a good favory jelly, made as direfted in the
beginning of this chapter, and pour over it blood-
warm. Garnifli with flowers and curled parfley, and
ftick a fprig of myrtle in the orcafl; or colour fome
jelly red and yellow, and ornament the breaft with it
10 your fancy.
Chicken in Jelly.
' TREAT a cbicken the fame as a turkey ; have an
joval mould; put in fome favory jelly a quarter of an
^nch thick ; ivhen it is cold put the chicken in, breaft
downwards, put in a little jelly blood-warni, to M^
tenit, and when it is cold ^11 your mouldwith blood-
warm jelly^ letttftandali night, and the next day
turn
476 JELLIES Ant SYLtABtJfeg.
turn it into a dVh^ Oarnifli k with* dices of letnooi
er Seville 6range-
Note. You may put partridges» or any find
birds, into favory jelly, but you need not booe
them.
Loijer or Cfaxfijb in Je/fy.
BOIL two fmall iobilters, or about a dozen cny
fi(h, put a little favory jelly at the bottom of your
mould, and when it is cold put in your iobllersor
crayfiih, backs downward; put in a little blood-
warnfi jelly to faften ihem to their places, and when
cold 611 your moulds with. blood-warm jelly, let them
iland all night, and the next day turn them into i
diih. Garntih wirh dices of notched lemon or Stvilk
orange.
fTJbipf Syllabubs.
TAKE a quart of good fweet cream^ put it into i
broad earthen-pan, with a gill of fack, the juice of
a lemon or Seville orange, and the rind of a lcmo9
cut thin ; make it pretty fweet with fine powder-fugafi
whip it with a whidc, and as the froth ri(es take icoffi
and put it on a fieve to drain for l)|lf an hours then
half-fill your glafles with fome red, and fome white
wine, and with a fpoon put on your fyllabub as high
as you can: or you may half-fill your glafles with
different coloured jelly. Never make it long before
you want to iend it to table.
Solid Syllabubs.
TO a (^uaft of rich cream f)ut in a pint of mountain
wine, the juice of two lemons, the rind of one grated^
fweeten it with powder-fugar to your tafte, whipic
welly take off" the froth as it rifes, lay it on a hair
fieve, and put it in a cool place .till next day; theft
fill your glafles better than h«lf-f uU with the tt^rif ^
with
•
"■^
JELLIES AMD SYLLABUBS; 477
iPith a fpooQ put on the froth as high as you can.-—
It will keep (cYcral days, and look clear at the bottooi.
TAKE three pines of good thick cream, put iot»
an earthen«panj with half a pint ofRhenifh^ half a
pint of fack, the juice of t^o large Seville oranges,
the rind of three lemons grated, and a pound of
dout^e-refined ffigar pounded aod fifted *, pi^t in a
Spoonful of orange ^pwer-water, be^t it well toge*
ther with a whilk for half an hour, then with a fpoon
Xakt off the froth, and lay it on a fieve to drain, and
then fill your glafles. This will keep a week.
The bed way to whip fyliabubs, is to have a fine
large chocolate mill, whkh you muft keep on pur*
pofe, and a }arge deep bowl or pan to mill them in 1
it is both quicker done, gnd the froth ftronger. For
the .duo that is left at the bottani> have ready fome
calves feet jelly, made thus; cut two calves feet into
fmall pieces, put them into a fauce-pan, with two
quarts of water, and a little lemon peel, bcnl it gent-
ly till re:duced to a pint and a h^if, then drain it ofF„
»nd let it ftand half aa hour to fettle; ^im it well,
pour it into a ftew-pan from the fettlings^ beat up
the whites of fix eggs and put in, boil it gently for
ten minutes, then run it through a flannel bag, and
plx ijt with the cle^r that you favcd from the fylia-
bubs ; fweeten it to your tafte, give it a boil, then
pour it into your moulds, and when cold turn it into
A difli. Garniih with flowers.
Syllabub under the Cow.
PUT a bottle of either red or white wine, ale or
(Cyder, into a China bowl, fweeten it with fugar, and
grate in fome nutnieg, then hold it under the cow,
ud milk into it -till it has a fine froth at the top;
ftrevr
478 JELLIES and SYLLABUBS.
ftrew over it a handful of currants, tican wafhed and
picked, and plumped before the fire, • *.
You may make this fyllabub at home, only have
new milk. , Make it as hot as' milk from the cow,
and' out of a tea-pot, or any fucli things {>our u ifl,
boIdiDg your hand very high.
Lemon Syllabubs.
TAKE a quarter of a pound of loaf^fugar in ooc
piece, and rub it on the rind of two lemons till yon
have got all the efience out of them, then put the
fugar into a pint of cream and a gill of mountain
wine, fqueeze in the juice of both the lemons, and lee
it ftand for two hours, then whip it with a whiflc, or
mill it with a cbocholate mjll, ar^ as the froth riles
take it off, and plic it on a flevtf to driuh ; let it ftand
all night, then put the clear Into*^ the glafles, and
with a fpoon put on the froth a6 high as you ciii. '
. .n'rifle.
TAKE a quart of thick cream, and put Tnto it t
jgiU of white wine; tlie juic6 of a lemon or Sevilte
orange, grate in the rind of a lemon, fwcetcn icwiih
powder-fugar, whip it with a whifk, or mill it with
a chocolate mill, and as the froth rifes take it oflv
and put it oh a hair ficve to* dr^n ; put a quarter of
a pound of macaroon cakes, and ratafia drops, into a
deep difli, juft wet them with fweet wine j boil a pint of
milk or cream,fweeten it with fugar, beat Upthe yolks (tf
four eggs and mix with it, put it over a flow fire, and
fiir it till it is thick, then put it on the cakes^ and
when cold put the froth on as high as you can, and
ftrew it over with nonpareils of diflrcrent colours: (thefc
•are bought at the confectioners). Garni(h it with
Howers, or currant jelly, fwee(mc^t% &c.
■1 I ^
S I C K. 47,
Floating IJland.
TAKE a drep difh, according to the fize and
quantity you would make ; but a pretty deep glafs is
The beft, which fet on a China di(h. Fim, take a
quart of the thickcft cream you can get, make it pretty
iweec with fine fugar, pour in a gill of fack, grate ill
the yellow rind ofa lemon, and mill the cream till it
is of a thick froth, then carefully pour the thin from
the froth into your dilh or glafs ; take a French roll»
or as many as you want^ cut it as thin as you can, put
a layer, of that on the cream as lightly as poffible^
theq a layer of currant jelly, after that . a very tbia
Jayer of rpll, then hartfliorn jelly, and then Frencb
roll, and over that whip the froth you faved off thp
cream, very well milled up, and put on the top a*
high-aa you can heap it; and as for the rim of the
dilh, fet it round with fruit, or fweetmeats, accord-
iog to your fancy.
This looks very pretty in the middle of a tabl^
fvith candles round it» You may make it of as many
different colours as you fancy, according to what jeL-
Jies, jams, or fweetmeats you have ; or at the bottoo^
o( your di(h you may put the thickeft cream you'caii
gei^ but that as you fancy.
^'^'^ii'mmmmmmmmmmmm
CHAP. XXII.
Diredions for thofe that attend the Sick;
Mutton Brotb. \
TAKE a pound ofa loin of mutton, take off the
fat, put to it jone quart of water, let \t boil^
ai}d Ikim it well ; then put in a good piece of ppp^fih
crwA
4^0 ;5 I C K.
crufl: of bread, aR4 W^ Itrge bla<]e of mace, cover
It clofe, and let it boil flowly an hpur; donotfliriti
but pour the broth clear off. Seafon it with a little
falt^ and tbe mu^oo will be fit to eat. If you boil
lurnips, do not boil th^ai in the broth, but by thrm-
fclvi:$ in aoocher fauqe-paii.
To boil a Scrag of Veal.
SET on the fcrag in a clean fauce-pan : to etch
pound of veal put a quart of water, flcim it very
clean, then put in a good piece of uppcr-crud, a blade
of mace to each pounds and a little parfley tied with
thread. Cover it clofe; then let it boil very fofdy
two hours, and both broth and meat will be fit to
«at.
Beef or Mutton Broths for very weak People who
take hut littje Noitr{fl)ment.
TAKE a pound of beef or muttoni or both toge-
ther : to a pound put two quart$ of watery firft flcia
the meat and take off the fat, then cut it into little
pieces, and boil it till it connes tp a quarter of a pint,
ficafon it with a very little corn of lalt, ikim off aB
<he fat« Give a fpoonful of this broth at a time to veiy
weak people ; or half a fpoonful m^y do : to iboie a
tea- fpoonful at a time; and to others a tea cupful.
There is greater nourifhmcnt from this than any thing
clfe.
Beef Drinks nvbicb is ordered for weak People.
TAKE a pound of lean beef 5 then take off all the
fat and (kin, cut it into pieces, put it into a ealloo
of water, with the under-cruft of a penny loaf, and
a very little falc; let it boil till it comes to two quarts^
then ftrain it off, and it is a very hearty drink.
Beef Tea.
TAKE a pound of lean beef, and cut it very fine,
pour a pint ot boiling watei; over it, and put it on
the
w^
■W^^Vi
S I C K.. ^i^t
the fire to raife the fcunl ; fkicil it clean^ ftfain it off
9nd let it fettle; pour it clear from the fettlingS| ar.(t
then ic is fie for ufc.
TAKE two pounds of young pork | then take 06^
the fkin and fat, boil it in a gallon of ^dter^ with ^
turnip, and a very little corn of fait, let it boil till it
comes-to two quarts, ftYain it off*, and let it ftand till
cold. Take off* the fat then^ leaving the fettlings at
the bottom of the pan, and drink half a pine in the
morning fading, an hour before breakfaff, and ^\
poon^ if the llomach will bear it.
To boil a Chicken.
LET your fauce-pan be very clean and nice ; when
the water boils put in your chicken, which muff bf
very nicely pickt and clean^ and laid in cold water a
quarter of an hour before it is boiled, then take ic
out of the water boilings and lay it in a pewter difh*
Save all the liquQr that runs from it in the difh, cue
up your chicken all in joints in the di(h, then bruifc
the liver very fine, add a little boiled parQey chop->
pcd fine^ a very little falc, and a little grated nutmeg i
mix it all well together with two fpoonsful of the
liquor of the fowl, and pour it into the di(h with the
reft of the liquor in the di(h; if there is not liquor
enough, take two or three fpoonsful of the liquor ic
was boiled in, clap another dilh over it. . Then fet ic
over a chafing di(h of hot coals five or fix minutes,
and carry it to table hot with the cover on. This is
better than butter, and lighter for the ftomach,
though fome chgfc it only with the liquor, and no
parfley, nor liver, and that is according to difiTerenC
palates : it is for a very weak perfon.. Take oflF th^
ikin of the chicken before you fet it on the chafing-
dilhr If you road it, make nothing but bread fauce.
4^ S - I • , C T K^
and that is lighter than aoy fauce you can make Ion
weak ftomach. -
Thus yoii may drefs a rabbity only bruifebota
little piece of the liver,
►. . T!q boil Pigeons.
I-ET your pigeons be clean waflied, drawn, aod
'jkinned, boil them in milk and water for ten mi-
jDutes, and pour over them fauce made thus >-takc
the liver par-boiled, and bruife it fine, with as much
jparfley boiled and chopped.fine. Melt fome butter,
{nix a little with the liver and parfley firfl:, then mix
all together and pour over the pigeons.
To boil a Partridge 9 or any other Wild Fowl.
. WHEN your water boils put in your partridge,
Jet it boil ten minutes ; then take it up into a pewter*
place, aqd cut it in two, laying the infide next die
plate, and have ready fome bread fauce made thus :
take the crumb of a halfpenny roll, or thereabouts,
and boil it In half a pint of water, with a blade of
4nace ; let it boil two or three minutes, pour away
moft of the water,, then beat it up with a little piece
of nice butter, a little fait, and pour it over the par-
tridge; clap a cover over it,' then fct it over a chaf-
ing-^difb of coals four or five minutes, and (end it
away hot, covered clofe.
Thus you may drefs any fort of wild fowl, only
boilingitmore or lefs according to the bign^s. Duck^
take off the Ocins before you poxir the bread-fauce
over them j and if you roaft them, lay brcad-fauce
under the^. It is lighter than gravy for weak fto«
machs.
To boil a Plaice^ or Flounder.
LET your water boil, throw fome fait in, then put
in your fifh ; boil it till you think it is enough, mi
take it out of the water in a llice.to^ratxu Tab:
^wo fpoonsful of the liquor, with a little ialt, a little
grated
I^ C? Ki 48^
geaced nytmeg \ thea beat Up the yolk of an egg verf
]^ell with the liquoTj and ftir in the egg, beat it wdl
together I with a knife carefully (lice away all the
yttle bone9 round the fi(h» pour the fauce over it $
then (et it birer a chafing-dilh of coals for a aiiautcj
Hnd fend it hot away. Or in the room of this fauce,
9dd melted butter in a cup.
9*0 mince VeaU or Chicken^ for tbejick Qr v/mk
People.
MINCE a chicken, or Tome veal, very fine; take
off the ikin, jufl: boil as much water as will moiflien
ic, and no niore, with a very little fait ; grate a very
little nutrpeg, then throw a very little flour over it»
^nd when the water boils put in the meat; keep
ihaking it over the fire a minute, then ,have ready:
tv^o or three thin fippets, roafti^d nice and brown>
laid in the plate^ and pour the mihce-meat over it.
To pull a Chicken for tbejick. ,
YOU mud take as mgch cold chicken a$ you think
t>roper ; take 00* the fkin and pi)Il the meat into little
bits as thick as a quill; then ta)ce phe bones, boil
them wifh a little fait till they are good, drain it^
then take a fpoonfyl of the licjupp, a fpoonful of
imilk, a little bif of butter as big as a large walnut roUf
ifcd in^our, alktle chopped parQey, as much as will
lie on a fixpence, and a little fait, if wanted; this
will be enough for half a fmall chicken; put all to-
'j^rher i^to the fauce-pan, then Hfep (haking*ic till it
la tliifks and p^>ttr it ioto a hot plate.
Chicken Broth.
* * YOU muft fake ar> old cock, or large fowl, flajf
it^ then pick^ off all the fat, and break it all to pieces
with a rolling-pin, ;pjut it into two quarts of water,
^ith ^ gpod cjTMd of bread, and a bkde of ma^e ;
Milt -bQn fgfply, till it i$ as good as you )^ould h^vA
' -^^ - li 2 ' ' it.
484 SI C IC
it. If you do it as it fliould be done, it will takft
five or fix hours in doing. Pour it off*, then put t
quart more of boiling wacer^ and cover it clofe ; let
it boil foftty till it is good, and ftrain it off. Seaioa
with a very little fait. When you boil a chickeO)
(ave the liquor ; and when the meat is eat, take the
bones, then break them and put to the liquor yod
boiled the chicken in, with a blade of mace, and a
crufl of bread, let it boil till it is good, and ftraia
it off.
Chicken Water^ >
TAKE a cock, or large fowl, flay it, then brutfc
k with a hammer, and put it into a gallon of water,
with a cruft of bread. Let it boil half awajr, and
ftrain it off.
*
White Caudle.
YOU mud take two quarts of water, mix in four
fpoonsful of oatmeal, a blade or tw^ of mace, a
piece of lemon peel, let it borl, and keep ftirring it
often I let it boil about a quarter of an hour^ and
take care it does not boil over \ then ftrain it through
4 coarfe fieve. When you ufe it fweeten it to your
palate. Grate in a little nutmeg, and what wine is
proper ; and if it is not fit for a fick perfon, fqueczc
in the juice of a lemon.
Brown Caudlei
BOII^ the gruel as above, with fix Q>oonsfulcf
oatmeal, and ftrain it, then add a quart of good ale,
not bitter , boil it, then fweeten it to your palate,
and add half a pint of white wine. When you do
bot put in white wine, let it be half ale.
«
JFater GrueL • '
•
YOU muft take a pint of water, and a large Ipooo-
ful of oatmealj then ftir it togethcfi and let it boil
up
Qp three or four times, ftirring it often ; do not ]et
it boil over } then ftrain it through a fieve, fait it to
your palate, put in a good piece of frefli butter^
orew it with a fpoon till the butter is all melted, then
(c will be fine and fmooth, and very good. Some
love a little pepper in it.
Panada.
•
YOU mud take a quart of water in a nice clean
. lauce-pan, a blade of mace, a large piece of crumb
ef bread, let it boil two minutes^ then take out the
bread and bruife it in a bafon very fine, mix as much
water as will make it as thick as you would have it,
the reft pour away, and fweeten it to your palate ;
put in a piece of butter as big as a walnut; do not
put ia#ny wine, it fpoils it: you may grate in a little
nutmeg. This is hearty and good diet for fick
people..
To boil Sago.
PUT % large fpoonful of fago into three quarters^
Df a pint of water, ftir it and boil it foftly till it is
as thick as you would have it, then put in wine and
fugar^ with a little nutmeg to your palate.
To boil Salop ^
IT is a hard (tone ground to powder, and gene*
Mly fold foV one {hilling an ounce. Take a large
tea-fpoonful of the powder and put it into a pint of
boiling water, keep ftirring it till it is like a fine
jelly, then put wine and fugar to your palate, and
ieoion^ if it wi]l agree.
ffinglafs Jelly.
TAKE a quart of water, one ounce of ifinglafs,
half an ounce of cloves \ boil them to a pint, then
ftrain it upon ^ pound of loaf-fugar, and when cold
(Weeten your tea with it. You may make the jelly a$
I i 3 ab6ve«
4^ ff^ I'" C' KP
above, arid leave out the cloves; fw^eten to your
palate, and add a little wine. All other jellies you
have in another chapter.
The PeSloral Drink.
TAK^ a gallon of water, and half a pound ti
pearl-barley, boil it with a quarter of a pound of
figs fplit, a pennyworth of liquorice diced to pieces,
a quarter of a pound of raifins-of-the-ftm Hdiittl ;
boil all together till half is wafted, then ftraioit'oSt
This is ordered in the oieafleSj and fevcral other d^
orders, for a drink.
!ButteredWater9 or what the Gefmans call Egg-
foupf who are very fond of it for Supper.
TAKE a pint of water, beat up the yolk of at
egg with the water, put in a piece of butter as bi|
as a fmall walnut, two or three knobs of fugar» aii4
keep ftirring it all the time it is on the fire ; when it
begins to boil, brew it between the fauce-pan and a
mug till it is fmooth, and has a great frothy then it
is fit to drink. This is ordered in a coldj or whdt
«gg will agree with the ftolnach.
Seed Water.
TAKE a fpoonful of coriander feed, half a fpooo-
ful of earraway feed, bruifed and boiled in a piorof
water, then ftrain it, and bruife it with the yolk oC
An egg ; mix it with fack and double-refiaed fugaxi
according to your palate.
Bread Soupy for the Sick A '
TAKE a quart of water, fet it on the drt in i
clean fauce-pan, and as much dry cruft of bread cut
to pieces as the top of a penny -loaf,, (the drier the
better) a bit of butter as big as a walnut i let it boil|
then beat it with a fpoon» and keep boiling it till tbi
bread and water is well mixed i then ^cafoa it wkh^^
•■*
DO!
Hr^ry Uttle falti and it is a pretty thing for a weak
ftonsach.
, . Artificial AJfes Milk. \
TAKE two ounce? of pearl barley, two fpoonsful
of hartfhorn (havings, one ounce of Eringo root,
tone ounce of China root, one ounce of prefervcd
;inger, eighteen fnails bruifed with the fhells, to bi
aled in three quarts of water till it comes to thre^
pints i then boil a pint of new milk, ndi^ it wftlk
the reft» and put in two ounces ef baliam of Tolu.
-Take half a pint in the morning, and half a pint ac
night.
Cows Milk next to AJfes Milk, done tbus^
Take a quan of milk, fet k in a pan over-nighV^
the next morning take off all the cream and boil it,
and fet it in the pan again till night ; then Tkini it
Ugain, boil it, fet it in the pah again, and the next
morning (ktm it. Warm it blood-warm, and drinit
ic as you do afles milk s it is very near as good % and
fvich fome confumptive people it is bettqf . -
A good Drink.
^OtL a quart of milk and a quart of water with
the top-cruft of a penny-loaf, and one blade of mac^,
ja quarter of an hour very foftly, then pour it off;
and when you drink it let it be warm*
Barley Water.
PUT t quarter of a pound of pearl-barley int«
two qtiarts of water, let it boil, (kim it very clean^
boil half away, and ftrain it off. • Sweeten to yoijf
palate, but not too fweet, and put in two fpoonsful
of white wine. Drink it luke-warm«
Sage Tea.
TAKE a little fage, a little balm, put it into %
phn^ dice a lemon, peel- and all, a few knobs of fuga4
I i 4 one
n
f
4«8 .-$ X C K.
on^ glafs of white wine ; pour on thefe two or tbre0
quarts of boiling water ; cover it, and drink when
thirftyr When you think it ftrong enough of the
b^rbs take them out^ otherwife it will make it bintr,
for a Child.
A little fage, balm, rue, mint, and penoyrojrals
()Our boiling Mater on, and fwoeten to your palate.-*
Syrup of cloves, &c. and black cherry-water, joo
liave in the Chapter of Preferves«
Liqutfrfor a Obild that has the Thru/b,
TAlC E half a pint of fpHng water, a knob of
double-refined fugar, a very little bit of alum ; beat
)t wrll together with the yolk of an egg ; then beat
}n a large fpoonful of the juice ©f fage, tie a rag to
the end of (he ftick, dip it in thi$ Jiqqor^ and oncQ
clean the mouth. Give the child pver^nigbt ope
drop of laudanum, and the next d^y proper ^^hyiic^
yaibing the niouth often with the liquor*
To boil Comfriy RooU.
TAKE a pound of comfrey roots, ftrape them
clean, cut them ioto little pieces, and put them into
three pint^ of wpter, let them boil till there is about
a pine ^ then drain it, at)d when it is cold put itipW
9 laqce-pan \ if there is any fettling at the bottom
throw it away % m\% it with fugar to your P^atei half
^ pint of mountain wine, and the juice of a lemon;
let it boil, then pour it into a clean earthen*pot, and
fet it by for ufe. Some boil it iq nr^ilk i and it is very
good where it; wjll agree^ ai^d is reckoned } very
fi;reat (lrei)gthenert
7he Knuckle ^rb^b.
TAKE twelve (hank-ends of legs <rf mutioB;
break them well, and foke (hem in cold fpring wa-
ter for an hour \ then take a fmall brolh and fceur
$hem cjjw with warpfi water aqd faltj then pgttbefll
id
$ B A . S T O K £ S. 4^9
in two quarts of fpring water, and let them fimmcr
till reduced to one quart i when they have been oa
one hour, put in one ounce of hartfliorn Ibaviogs^
and the bottom of a halfpenny-roll ; be careful to
take the fcum off as it rifes; when done, ftraiaic
off, and if any fat remains, take it olF with a kntfi^
\^hen cold. Drink a quarter of a pint warns whe«
you go to bed| and one hour before you rife. It is
a certain reilorative at the beginning of a decline, or
when any weaknefs is the complaint.
N. B. If it is made right, it is the colour of calf *i
foot jeljy, and is ftrong enough to bear a (poon up»
right.— -From the College of Phyficians, London^
A Medicine for a Dj/orJer in the BnoeUn
TAKE an ounce of beef^fuet, half a pint of mill^
and half a pint of water, mix them together wich %
table fpoQoful of wheat flour, put it over the Qro
ten minutes, and keep it ftirring all the time^ ao4
take a co^ee-cup fpU two or thre^ times a-day.
wmmmmmmmmmm
.1
CHAP. XXIII,
Dhedions for Seafaring Meit#
Catchup to keep twinty Tears.
TAKE a gallon of ^rong ftale beer, one pound
of anchovies waflied from the pickle, a pound
of Ihaljots peeled| an ounce of mace, half an ounc9
C^ cloveSi a quarter of an ounce of whole pepper^
three or four large races of ginger, two quaru of the
large (puihroom i^s^ps rubbed x<i piccei | cover aU
thia
'49^ ^ E A - ST 'a R E §.
•
W« cloft, attd let it fimmer tifl it h half wafted, tW
ftrain it through a Sanfiel bag; let it ftand till it is
Kjtttte cold, then bottle it. Yoii may carry it to the
Indies. A fpoonful of thrs td a pound of frelh but-
ter melted, makes a fine fi(h fauce ; or in th^ roorA
6f gravy-fauce. The ftrotiMr and ftaler the btcr is,
.the better the catchup will be.
Fijb Sauce to keep the whole Tear.
YOU muft take twenty-four anchovies, chop ehenr,
bones and all, put to them vtn (hailots cot fmall, a
handful of fcraped horfe-raddifli, a quarter of ah
OHMe of TKisXs ^ quart of white wine, a pint of
water, one lemon cut into Htces^ half a pint of an-
chovy liquor, a pint of red wine, twelve cloves,
twelve pepper-corns ; boil them together till it comes
to a ^uart, ftrain it off, cover it clofe, and keep it
jn a dry cold place. Two fpoonsful will be fufficiefit
Ibr a pound of butter.
It IS a pretty fauce either for boiled fowl, veal^
&c, or in the room of gravy, lowering it with hot
water, and thickening it with a piece of butter rolled
in flour.
7i Pot Dripping, to fry Fijh^ Meat^
Fritteh^'&c.
TAKE fix pounds of good beef dripping, boil it
in fof c ^ater, ftrain it into a pan, let it Itand tifl cold ;
then taice off the hard fat, and fcrape off the gravy
which flicks to the infide:.tbus do eight times.
When it is cold and hard vkt it off dean from the
water, put it into a large fauce-pan with fix bay leaves^
tirtlve cloves, half a pound of fait, and a quartef
of a pound of whole pepper: let the fat be all mdt-
icd, and juft hot ; let it ftand till it is hot enough td
ftrain through a fieve into the pot, and ftand till it is
quite cold, then cover it up. Thus you may d<i
what quantity you pleafe. Th« beft way to kteji
* * any
any fort of dripping, is, to turn the'pot \]pwAJ^ down,
and then no rats can get at it. If it will keep <MlOflp-
board, it will make as fine pufF pafte cruft as an^
butter can do^ or cruft for pudding^i &c« :
•
To pickle Mupfoomifor the Sea. \ ^
WASH them clean with a piece of flannel in falc
jftnd water, put them into a fauCe-pan^ and throw c^
little fait over them \ let them boil up th^^ee times 'v\
<hei]f own liquor, then throw them into a fieve to^
drain, and fpread them on a clean cloth, let them lie
till cold, then put them in wide^ifiouthed bottles ;
|>ut in with them a good deal of whole mace, a lillle
nutmeg diced, and a tew cloves; boil the fugar.vif>e«
gar (of your own makiag) with a good deal of whol9
pepper^ fome races of ginger^ and two or three haf
leaves ; let it boil a few minutes, then ftrain it; wheit
it is cold pour it on> and fill the bottle with mutton
i^t fried •, cork them, tie a bladder, theo a leather
over them ; keep it down clofe, and in as tool h
place as poflible. As to all other pickles, you havtt
them in the Chapter of Pickles. ;
, TAKE half a peck of fine large thick mufhfdoftis,
t^ath them clean from grit and dirt wuth a flannet
rags fcrape out the infidei cut out all the worms^
put them into a kettle over the fire,withouc any w««i
ter, two large onions (luck with cloves, a large hand^i*
ful of fait, a quarter of ianf ounce of mate, two tea
^^nsful of beaten pepper ; let them ftmmer ciM the
liquor id boiled aWay, take gteat care they di* tM
burn^ then lay them on fievea to dry in the fun ; of
HI tin plates, and fet them in a fiack ^v^h ill i^ighC
€0 dry, till they will beat to powder } pfefsrthe powv
der down hard in a pot, and keep it fdr Uffr^ • Yoil
itoay put what ({uaotity you pieftfe for tht £iuce*
49« S E A * S T O II E S.
TV keep Mujhrooms without Pickle.
TAKE large muihrooms, peel chem^ fcrape out
Ae infide9 put them into a fauce-pan, throw a fiide
iaic over them, and kt them boil in chdr own liquor^
theo throw them into a Geve to dram; then lay them
«li tin plates, and fee them in a cool oven. Repeat
it often till they are perfedtly dry: Put them inco a
dean ftone jar, tie them down tight, and keep them
is a dry place. They eat delicioudy, and look a^
Htll as truffles.
■
To keep Artichoke Bottoms dry,
BOIL them juft fo as you can pull off the leaves
sad the choice^ cut them from the (talks, lay them
on tin plates, fet them in a very cool oven, and rc^
peat k till they are quite dry \ then put them hi a pa*
per bag, tie them clofe, and hang them up in a dry
place. Keep them in a dry place ; and when you
vk them, lay them in warm water till they are ten«
d^r. Shift the water two or three times. They are
fine in almpft all iauces, cut to little pieces, and pus
in juft before your fauce is enough.
To fry Artichoke Bottoms.
LAY them in water as above, then have ready
feme butter hot in the pan, flour the bottoms, ana
|ry them. Lay them in yourdiJb, and pour mehed
butter over them«
7a ragOQ :4rticboke Bottoms^
TAKE twelve bottoms, foften them in warm wa^
frr» 4S in the foregoing receipt* Take half a pint
of watery a piece of the ftrong foup as big as a fmall
walnut, half a fpoonful of the catchup^ five or &c
of the dried mulhrooms, a tea fpoonful of the ntnifli^.
foom powder ; fet it on the fire^ (hake all together,
and lee it boil foftly two or three ipioutes ; l^t the
lift water you put to thq bottoms boil, take them
out
SEA*S TORES. 4^|
out hot« lay them in your dilh, 'pour the (auceovcT
them, and fend them to table hoc.
To drefs Fffh.
AS to drying filh \ — firft wafli it very cleaOf 4mi
dry it well, and flour it; take Ibme of the beef drip*'
ping, make it boil in the ftew-pan, then throw ia
your fifli, and fry it of a fine light-brown ; lay it oa
the bottom of a Geve or coarle cloth to drain, tod
xnake fauce according to your fancy.
TobakeFiJb.
BUTTER the pan, lay in the 6/h« throw a little
fait oirer it, and flour ; put a very little water in the difli,
an onion, and a bundle of fweet herbs % ftick (bme
little bits of butter, or the fine dripping, on the fiflu
Let it be baked of a fine light-brown. When enough,
Uy it on a difli before the fire, and fkim oflF all tht
fat in the pan ; ftrain the liquor, and mix it up either
with the fifli fauce, or ftrong foup, or the catchup*
A Gravy Soup.
ONLY boil foft water, and put as much ^ the
ftrong foup to it as will make it to your palate. Let
ic boil, and if it wants fait, you muft leafon it. The
receipts for the Ibups you have in the Chapter for
Soups;
Peas Soup.
GET a quart of peas, boil them in two gallons
of water till they are tender ^ then have ready a piece
of (alt pork or beef, which has been laid in water
the night before, put it into the pot, with two larg^
onk>nfl peeled, a bundle of fweet herbs, celery if yoa
have it, half a quarter of an ounce of whole pepper $
\€t it boil till the meat is enough, then take it up,
and if the Ibup is not enough, let it boil till the foup
ii good % then flrain it, fet it on again to boil, ana
ju^ in a good deal (^ dry mint* Keep the meat hot;
* " When
^94 « E A ^ S T O Jl E S.
3yben tbe foup i$ ready, put in the meat agab for %
few minutes, and let ic boil; then ferve it away. l|
you add a piece of tbe portable foup it will be very
good. The onion foup you iiave in the Lent
Chapter. *
Fori Pudding, or Bief.
' .MAKE a good cruft with the drippings or mgttorw
j^, if you have ir» (hred fiae. M^kc a thick cruft;
*— take a piece of fait pork or beef^ which has bcea
twenty-four hours in foft water, feafon it with a little
peppcK, put it into the cruft, roll it up clofc, tic it
in a cloth and boil it. If abodt four or five
pounds, boil it five hours.
And when you kill mutton, make a pudding the
feme way \ only cut the fteaks thin, feafon them
.with pepper and fait, and boil it three hours tf
large, or two hours if fmall, and io according to
thr fize.
. Appl^ pudding make with the fame cruft ; only
pare the apples, core them, and fill your pudding;
if large, it will take five hours boiling. When it is
ien9ugh lay it in the difh, cut a hole in the top, and
Hir in butter and fugar, lay the piece on again, and
Tend it to table.
' A prune pudding eats fine, made thefame way ^
only when the cruft is ready, fill it with prunes,, and
fweeten it according, to your fancy $ clofc ic up, and
^ji ic two hours^
A Rice Pudding. ^
I TAKE what rice you think proper, tie it loofe tp
a clothj and boll it an hour y tfien take it up and
\2nite it, grace a good deal of nutmeg in» ft^r in a
good piece of butter, and fweeten to your palace j
tie ic up clpfe, boil it an hour more, then take it un
and turn it into your difii. Melt butter, iiyitli 9 Iktie
fugar, and a little whit^ wine^ forfauc^.
S E A . S T O R E S. 495
A Suet Pudding.
GET a pound of fuct Ihred fine, a pound of flour,
a pound of currants picked clean, half a pound of
raifins (toned, two tea-fpoonsful, of beaten ginger,
and a fpoonful of tinfture of faffron $ mix ail toge-
ther with fait water very chick i then either boil or
bake it.
A Liver Pudding boiled.
QET the liver of a (heep, when you kill one, and
cut it as thin as you can, and chop it, mix it with
as much fuet (bred fine, half as many crumbs of
bread, or bifcuit grated, feafon it with fome fweec
herbs (hred fine, a little nu:meg grated, a little bea«
ten pepper, and an anchovy (hred fine ; mix all to-
gether, with a little fait, or the anchovy liquor, with
a piece of butter ; fill the cruft, and clofe it. Boil
it three hours.
Oatmeal Pudding.
GET a pint of oatmeal once cut, a pound of fuet
fhred fine, a pound of currants, and half a pound of
raifins ftoned \ mix all together, with a little fair,
tie it in a cloth, leaving room for the fwelling.
Tb bake an Oatmeal Pudding.
BOIL a quart of water, feafon it with a little fait ;
^htrn the water boils, ftir in the oatmeal till it is fo
thick you cannot eafily ftir your fpoon, then take it
oflT the fire, ftir in two fpoonsful of brandy, or a gill
of mountain, and fweeten it to your palate; grate in
a little nutmeg* and ftir in half a pound of currants
clean wa(hed and picked ^ then butter a pan, pour
it in, and bake it half an hour.
A Rice Pudding boiled.
BOIL a pound of rice juft till it is tender, then
take it up, untie it^ ftir in a good piece of butter, a
little
n
496 S E A - S T O R E S.
little fait, and a good deal of beaten pepper; then tie
it up tight again, boil it an hourlooger, and it will
eat fine. All other puddings you have in the Chap*
ter of Puddings.
A Harrico of French Beans ^
TAKE a pint of the feeds of French beans, which
are ready dried for fowing, wa(h them clean,' and
put thicm into a two quart iauce-pan, fill it with wa*
ter, and let it boil two hours: if the w^terwaftei
away too much, you muft put in more borfing water
to keep them boiling. In the mean time, take al-
moft iialf a pound of nice fre(h butter, put it into a
clean ijbew-pan, and when it is all melted, and done
making a noife, have ready a pint bafbn heaped up
with onions peeled and fliced thin, throw tkem imo
the pan^ and fry them of a fine brown, ftirring them
about that they may be all alike ; then'pour oflF the
clear water from the beans into a bafon, and throw
the beans all into the ftew-pan ; ftir all together, and
throw in a large (ea-fpoonful of beaten pepper, two
^jeaped full of fait, and ftir it all together for two
or three minutes. You may make this difh of what
thickncfs you think proper, (either to eat with
a fpoon, or otherways) with the liquor you poured
oflf the beans. For a change, you may make it thia
enough for foup ; when it is of the prpppr thickoeis
you like it, take it off the fire, and ftir in a large
fpooofui of vinegar, and the yolks of two eggs, beat.
The eggs may be left out^ if difiiked« Dilh it }%
and fend it to table.
A Fowl Pie.
FIRST make thick rich cruft, over the dilh with
the pafte, then take fome very fine bacbn, or cold
boiled ham, (lice it^ and lay a layer all over s feafoQ
it with a.Iiulc pepper, then put in the fowl after it is
picked^ cleaned, and finged i ftiake a very little pep*
1
S E A • S T OR E S* 497
per and fait into the belly, put in a little water, cover
ic with harai feafoned with a little beaten pepper ; puc
on the lid, and bake it two hours. When it comes
out of the oven, take half a pint of water, boil itj
ahd add to it as much of the (Irong foup as will make
the gravy quite rlch^ pour it boiling-hot into the pie»
and lay on the lid again. Send it to table hot. Or
lay a piece of beef or pork in fdft water^twenty*fouf
Hours, (lice ic in the room of che.hamg and it will eac
fine, ■ '
A Cbejhire P$rk Tie for Sea. ,
TAKE fome fait pork that has been boiled^ ciftrit
into thin dices, an equal quantity of poMtoc^ pared
and Qkred thin ; makp g good cmft, cover the 4i(^
lay a layer of meat fc;afoned with a little pepper, and ^'
a layer of potatoes, then a layer of meat, and a layer \
of (>otfftoes, and fo oa till your pie is full % feafon ic '
with pepper; -when it is full, lay fome butter on the-
top, and fill your difh above half-ixill of foft stater,
clofe your pie up, and baki it in a gentle oven* *
Sea Venifon.
WHEN you^kilJ a^lhcep, keep ftin'ing the bIboS
all the time till it is'^cold^ or at leaft as cold as it win
be, that it may not con'geal; then Cut up the fheep,
take one fide, cut the leg like ti haunch, cut off the
Ihoulder and thigh, the neck and breaft in two, ileep
them all in the blood as long as the weather will per-
mit vou, then take but the haunch, and hang it out
of the fun as long as you can to be fweet $ :and rbatt
it as you do a haimchof venifoh** It will eat very
fine, efpecially if the heat will give you leave to keep
it long. Take off all the fuet before you lay it in
the blood ; take the other joints and lay them in a
large pan, pi^ur over them a quart of red wine, and
a quart of rape vinegar^ lay the fat fide of the meat
downwards in the pan> (on a hollow tray is beft)
Kk and
498 S E A . S T O R E S.
and poor the wine and vinegar over ic^ let it lie twelve
hours ; then take the neck, breaft and loin out of
the pickle, let the Ihoulder lie a week, if the beat
vrill let you ; rub it with bay-falt, falt-petre, and
coarfe fugar, of each a quarter of an ounce, one
handful of common fait, and let it lie a week or ten
days ^ bone the neck, breaft, and loin, feafon them
with pepper and falrto your palate, and make a pafiy
as you do of venifon. Boil the bones for gravy to
fill the pie when it comes out of the oven i and the
ihoulder boil frefh out of the pickle with a peas-
pudding.
•And when you cut up the Iheep, take the heart,
liver, and lights, boil them a quarter of an hoar,
then cut them fmall, and chop them very fine i fea-
ion them with four large blades of« mace» twelve
cloves, and a large nutmeg, all beat to powder ; chop
a pound of fuet fine, half a pound of fugar, two
pounds of currants clean waihedj half a pint of red
wine ; mix all well together^ and make a pie. Bake
it an hour. It is very rich.
Dumplings, noben you have nobite Bread.
TAKE the crumb of a twopenny-loaf grated fine,
as much beef-fuet fiired as fine as pofiible, a litde
fait, half a fmall nutmeg grated^ a large fpoonful of
fiigai^i beat two eggs with two fpoonsful of fait, mix
all well together^ and roll them up as big as a tur-
key's egg ; let the water boil, and throw them in.
Half anhour will boil them.. For fauce, melt bot«
cer with a little fait ; lay the dumplings in a difli,
pour the fauce over them, and ftrew fugar all over
the difh.
Thefe are very pretty, either at land or fea. You
muft obferve to rub your hands with flour when you
make them up.
The portable foup to carry abroad you have in the
Chapter for Soups;
Clmdcr.
PRESERVING. 499
Cbouder.
TAKE a bclly-piccc of plickled pork, (lice ofFthe
fat parts, and lay them at the bottom of a kettle ;
flrev over it onions, and fuch fweet herbs as yois
can procure. Take a middling large cod bone, and
flice it as for crimping; put pepper, fait, and all-
fpice on, and flour it a little ; make a layer with
part of the dices, upon that a flight layer of pork»
and on that a layer of bifcuit, and fo on, purfuing
the like rule until the kettle is filled within about
four inches; cover it with a nice pafte, pour 'in
about a pint of water, put on the cover of the ket«
tie, and let the top be fupplied with live wood em*
bers, and keep it over a flow fire about four hours.
When you take It up, lay it in the difli, pour in a
glafs of hot Madeira wine, and a very little India
pepper ; if you have oyfters or truffles, and morels,
it will be {till better; thicken it wich butter mixed
with flour. Take care to flcim the flew before you
put the fauce in, then lay on the cruft, and fend it to
table reverfe, as in the kettle. Cover it clofe wich
the pafte, which fliould be brown.
C H A ?• XXIV.
PRESERVING.
Rules to be obferved in Frefervtng^
WHEN you make your fyrups for prcfeivcs,
always pound your fugar, and let it diflTolvc •
in the fyrup before you put it on the fire, as it will
occaflon the fcum to rife, and bake your fyrup of a
♦Kk 2 better
5po P RE SERVING.
better colour. You mud be careful not to boil any
kin<;i of jellies or fyrups too high, as that will make
them dark and cloudy ; be fure not to keep green
fweetmeats longer in the firft fyrup than direded, or
they will lofe their colour. The fame care is required
for oranges and lemons, when you preferve fruit with
their flones^ fuch as cherries, damfons. Sec. render
mutton fuet and put oyer them, tie a bladder over
the top, and thick paper over that, to keep out the
air ; for if the air gets to them it will turn them four,
which you may know by the fyrup's fretting and riOng
above the fuet. Wet or dry fweetmeats (hould be
kept in a dry cool place, as a hot place will deprive
them of their virtue, and a damp place will turn
them mouldy ; be fure to let the fyrup be above the
fruit, and cut writing paper in the fhape of your pot
or glafs, notch it all round the edge, dip it into
brandy, lay it clofe on the top of your fweetmeats,
then tie a thick paper over that, as you cannot be
too careful in tying them down clofe to keep out the
air, as you will find yourfelf in a great fault if you
leave the pots open, or tie them down carelefsly.
Oranges.
TAKE the largefl: and cleareft Seville oranges,
cut a hole out of the ftalk-end as big as a fix-pence,
fcoop out all the pulp very clean, tie them fingly
in muflin, and lay them two days in fpring water,
change the water twice a. day, and boil them in
the muflin till they are tender 5 be pareful fo keep
them covered with: water.; weigh the oranges before
you fcoop them, to every pound add two pounds of
double-refined fugar pounded and a pint of fpring
water, boil the lugar and water with the orange,
juice- to a fyrup, fkim tc well, and let it ftand
till it is cold ; take the oranges out of the muflin
and put them in, put them over a (low fire, and
boil them till they are clear, and put them by
till
PRESERVING. 501
»
till they are cold; then pare and core fomc
green pippins, boil them in water till it is flrong of
the pippins, do noc ftir then^^ but put them down
gently with the back of a fpoon, and drain the li-
quor through a jelly-bag till it is clear-, put to every
pint of liquor a pound of double-refined fugar pound-
ed, and the juice of a lemon drained as clear as you
can, boil it to a ftrong jelly, drain the oranges out of
their fyrup, and put them in glafs or white (tone Jars
of the fize of the orange, and pour the jelly over
them ; cover them with brandy-papcrs> and tie them
xloArn, as directed.
Lemons.
TAKE the fineft and clearcft lemons you can get,
and pare them very thin ; then cut a round hole ac
the top, the (ize of a (hilling, and take out the pulp
and (kins ; rub them with laic, and lay them in
fpring water as you do them, which prevents their
turning black; let them he irt five or Hx days, then
boil them in frefh falc and water Bfteen minutes;
have ready made, a thin fyrup of a quart of t^ater
and a pound of loaf fugar, boil them in it fivi iffif-
nures for five, or (ix days, and then put them in i
large jar ; let them (land fix or eight weeks, which
will make them Ipok clear and plump ; then take
them out of that fyrupj or they will mould. Make
a fyrup with fine powder-fugar ; put as much fpring
water to it as will dilTolve it, boil and (kim it well,
then put in your lemons, and boil them gently till
they are clear; put them into a jar with brandy-paper
over them, and tie them down as direAed. Or you
may preferve them the fame as oranges*
Goofeberries.
TAKE the largeft preferving goofeberries, and
pick ofF the black eye, but not the (talk j then fet
tbem over th,e fire in a pot of fpring water^ to fcald.
Kit 3 cover
502 P R E S E R V I N G^
cover them very clofe, but do not boil or break
them, and when they are tender^ take them up and
put them in cold water ; to every pound of goofe-
berries take a pound and a half of double-refined
fugar, a pint and a half of fpring water, and clarify
it ; and when ^our fyrup i$ cold put the goofeberries
fmgle into your preferving-pan, put* the fyrup to
them and fet them on a gentle fire, let them boil,
but not too faft, for fear they fhould break ; when
they have boiled, and you perceive that the fugar
has entered them> take them off, cover them with
white paper, and fet them by till the next day ; then
take them out of the fyrup, and boil the fyrup till it
begins to be ropy, Ikim it, and put it to theni.
Again, then fet them over a gentle fire^ and let it
fimmer gently till you perceive the fyrup will rope ;
then take them off, and fet them by till they are cold|
cover them with paper ; then boil fome goofeberries
in fair water, and when the liquor is ilrong enough
drain it through a cloth, let it fland to fettle, pour
it from the fettlings, and to every pint add a pound
of l^uble-refined fugar pounded, then boil it to a
j^y||4|^nd put the goofeberries in glafles ; when they
are cold cover them with the jelly ; the next day
cover them with brandy-paper, and tie them down
as dire£ted«
You may prefervc red goofeberries. thus : put a
pound of loaf fugar into a preferving-pan, with as
much fpring water as will diflblve it, ^il it and (kim
it well i then put in a quart of rough red goofebcr*
ries, and let them boil a little, fet them by till the
next day, then boil then\ till they look clear and the
fyrup thick, ; then put them into pots or glalTcs, tie
brandy-paper, &c. over them*
!. J^afitrrki^
PRESERVING. 503
Rajberries.
GATHER your rafbcrries on a dry day, before
they turn too red, with the ftalks on about an inch
long, (it is bed: to cut them oflF with a large pair of
fciflars) and lay them fingly on a di(h; beat and jGfc
their weight of double-refined fugar and (h*ew it over
them ; to every quart of red rafberries take a quart
of red currant juice, after it is run through a bag,
and put to it its weight in double-refined fugar, boil
and Ikim it well, but mind to keep it (lirring till thei
fugar is melted ; then put in your ra/berries and give
them a fcald, then take them off* and let them ftarid
for two hours; then let them on again, and make
them a little hotter : proceed in this manner two or
three times, till they look clear, but mind they do
not boil, as that will make the ftalks come off them';
vrhen they are nearly cold put them into jelly glaflest '
ivith the (talks downwards^
You may preferve white rafberries the famie way, '
only ufe white currant jelly inftead of redj and put
brandy-papers, &c« over them. ^
TAKE fon)e of the largeft red currants you can
get, not over ripe, and with a fmall knife (tone them ;
tie fix bunches together with a thread on a piece of
thin fplit deal, about three or four inches long;
weigh the currants, and put in their weight of dou*
bid-refined fugar into a preferving-pan with a little
fpring water, boil it till the fugar fiies, then put the
currants in, and juft give them a boil up, cover them
with white paper and fet them by till the next day ;
then dry them in a cool ftove, or put them into glailes,
and boil up the fyrup with a little red currant juice,
put brandy-pa:per, &c, over them,
K k 4 Wbit^
Red Currants. ^'
5P4 PRESERVING.
Wkite Currants.
-STONE and tie your currants io bunches as
above direded, put them into the prcferving-paji,
^ with their weight in double-refined uigar beat and
fifted through a fieve, let them (land all night;
then take fome green codlings, pare, cpre, and boil
them^ prefs them down with the back of a fpooD,
but do not ftir them when the water is ftrong of the
apple, add to it the juice of a lemon^ and ftrain it
through a jelly-bag till it runs clear ; to every pine
of your juice add a pound of double-refined fugar,
and boil it to a ftrong jelly ; then^put it to your cur-
rants, and boil them gently till they look clear, cover
them in the preferving-pan with white paper till they
are almoft cold ; then put a bunch of currants into
every glafs, and fill them up with jelly \ when cold
put brandy-papers over them, &c.
Green CodBngs.
GATHER as many as you want when they are
about the fize of a walnut, ^ith a little of the ftalk
leaf or two on them, put a handful of vine leaves
bottom of a pan, then put in feme fpring
\ then a layer of codlings^ then of leaves, till
the pan is full, with vine leaves at the top, cover it
clofe that no fteam can get out, and fet it over a flov
fire, look at them oflen \ as foon as you think the
fkins will come off take them out, and with a knife
take off the ikins ; then put them in the fame water
again with the vine leaves, which muft be quite
cold, or ic will crack them, put in a little roach
alum, and fet them over a flow fire till they are
green, which will be in about three or four hours ^
then take them out and lay them on a fieve to drain ;
make a good ftrong fyrup, and give them a gentle
boil once a day for three days s then put them ictQ
gallipois, with brandy^papers over them, 6cc.
f.
PRESERVING. 505
Golden Pippins.
TAKE the rind of an orange and boil it very
tender, lay it in cold water for three days ; take two
dozrn of golden pippins, pare, core, and quarter
them, and boil them to a ftrong jelly in fpring water,
and run it through a jelly bag till it is clear ; take
the fame quantity of pippins, pare them and take
out the cores, put three pounds of loaf fugar into s
preferving-pan, with a pint and a half of fpring
water, when it boils fkim it well, and put in your
pippins with the orange rind cut in long thin flips;
let them boil faft, till the fugar is thick and will aU
mod candy ; then put in a pint and a half of pippin
jelly, and hoil it fad till the jelly is clear; then
fquecze in the juice of a lemon, give it a boil, and
puj, rhem in pots or glafles, with the orange-peel ;
tie brandy-papers over, &c. You may ufe lempn-
pcel inftead of orange, but then you muft only boil
ic, not foak it.
Grapes.
TAKE fome fine grapes, not over ripe,
or white, cut very clofe, and pick off all thi
ones, put them in a jar, with a quarter of
of fugar candy, and fill the jar with commoi
tie them down clofc with a bladder, and ki
in a cold dry place. You may prefeive mor
rics the fame way.
Walnuts white.
TAKE your walnuts before they are hi
infidc, pare them till the white appears, ai
as you pare rhem throw them into fait and '
prevent their turning black, and let then
your fugar is ready; take three pounds of 1(
lUtitinio your prcfcrving- pan, fet it overs
re, and put as much water as will jutt wi
gar, and let it boil j then have ready ttn o:
I
5o6 PRESERVING.
whites of eggs ftrained and beat up to a frodi, eorer
ypyr fugar with the froth as it boils aoAlkiai it ; tbeo
boil it and ikim it till it is as clear as cryftal ; thea
throw in your walnuts, juft give them a boil till they
are tender; then take them out, and lay tbem in a
dtfh to cool i when cold put them in your pivferr-
ing-pots, and when the fugar is as warm as milk
^ pour it over them, and when quite cold tie then
' down.
Walnuts green.
TAKE and wipe them very clean, and lay tbem
in ftrong fait and water twenty-four hours, then take
them out and wipe them very clean with a dry cloth j
have ready a ftcw-pan of fpring water boiling, throw
them in, let them boil a minute, and {ake them out,
Jay them on a coarfe cloth, and boil your fugar k
.♦bovc i then juft give your walnuts a fcald in the
'fugar, take them up, and lay thcrn to cool % put
them in your prefer ving- pots, pour your fyrup on #
Old tie them down.
• Walnuts black.
E as many as you want of the fmaller fort,
them in falc and water for nine days, chang-
water every day, and put fome cabbage-
it the top, with a board upon them to keep
luts under water j then put them in a Geve,
:hem Hand in the air tiU they begin to wa
then put them into an earthen jug, pour
dfaier over them, and kt them ftand till the
'; then take them out, and put tbem on t
drain ; ftick i clove in eaeh end of your Kut,
n into a llew-pan of boiling water, and boil
"e minutes } then take ihem up, make a thin .
id fcald them in it three or four times a day,
walnuts are black and bright ; then make a
rup, with fojpc ginger cut in CUccs and a few
eloTC*
• •
PRESERVI NT G. 507
cloves in it, boil it up and Ikixn it well) put in your
walnuts, boil them iive or fix minutes, then put
them into your jars, tie them over with brandy-papei>
Green-Gage Plums.
T:^E the fincft green-gage plums juft before
they are ripe; put vine-leaves '-at the bottom of a
prelerving-pan, then a layer of plums, then vine-
leaves« till the pan is nearly full, then fill it with
fpring . water, fee them over a flow fire, and when
they are hot and the fkin^ begin to break take them
offj and take the Ikins off carefully, lay them on a
fieve as you do them, then lay them in the fame wa-
ter in the fame manner you did at fir ft, and cover
them very clofe, fo that no fteam can get out ; hang
them at a great diftance from the fire till they are
green, which will take five or fix hours at leaft$ ihen
. take them up very carefully, lay them on a hair
' fieve to drain ; make a good iyrup, and give them a
gentle boil twice a day tor two days, take them out
and put them ima fine clear fyrup, tie brandy-paper
over them, &c.
Damfons.
TAKE two quarts of damfons and cut, them in
pieces, put them in a pan over the fire, with as much
water as will cover them ; when they are boikd and
the liquor pretty ftrong ftrain it through a fine ficve^
wipe four quarts of damfons very dry with a cloth,
add to every pound of damfons a pound df fing'cr*
refined fugar, put the third part or your fugar into
thejiquor, fet it over the fire, and when it fimmcrs
put in the damfons, let. them have one good boil;
then take thrm off for half an hour covered up
elofe, then fet them on again, aaid let them fimmci'
on the fire after turning them ; then take them out
and put them in a bafon, ftrew all the fugar over
them that was left, and pour^he hot liquor over
them.
' 5o« P ft E S ^R V IK G.
tbem^ cover them Up, and let them ftand till the
next day ; then give them a gentle boil up, then put
them .in gallipots when cold, put mutton-fuet over
tbetn, and tie a bladder and paper ove;* all.
Damfons for ^arts.
PUT a layer of coarlc fugar ^t the bottom of as
earthen pan, then a layer of dam Tons, then fugar,
till the pan is full \ tie them over with brown paper,
put them in a warm oven for two hours, then take
them out, and to every quart of damfons uke a
pound of good moift fugar, juft wet it with fpring
water in a prefcrving^pan, boil it up and ikim it
well ; then put in your damfons, ^d boil tbem up
very gently for ten minutes, fkim them vrell, then
put tbem into jars, and when cold put mutton iuet
hot over them ; tie a bladder and coarfe paper over
aU| aqd keep them in a cool dry place.
Morella Cherries.
GA^THER your cherries on a fine day when they
are full ripe, take off'the ftalks, and prick them
with a pin ; weigh your cherries, and to every pound
add a pound and a half of double-refined fugar
pounded and fifted, drew about one-third of ydur
fugar over the cherries, and let them lay all night;
diffolve the reft of your fugar in a pint of currant
juice, fet it over a flow fire, and put in the cherries,
#ith the fugar and juice that runs from them, and
give them a gentle fcald ; then take them our, put
ihem into youc pots, boil your fyrup till it is thick,
and pour it over them, tie them down with brapdy
papers, x>r put mutton fuet over them, and tie a
t)ladder and paper over all.
Strawberries.
GATHER your ftrawberries on a fine day, the
largeftand iinefl: fcarlet ones, with their italks oa
before
^
P RE S E R'V I N g: 50^
before they are too ripe, lay them feparately on 'a difii^
and weigh them i beat and lift double their weight
of double refined-fugar, and ftrew over them ; then
take a few ripe fcarlec ftrawberries, crufh them^ and
put them into a jar, with their weight of double- ^
refined fuear beat fine, cover them clofe, and let ^
them (land in a deep pot of boiling water til] thef
arc foft, and the fy rup is come out of them; then
ftrain them through a muflin rag into a preferving-
pan, boil and ikim it well, and when it is cold put
in your whole ftrawberries and fct them over the fire
till they are milk warm-, then take them off, anci'
kt them Hand till they are quite cold $ then fet them
on again, and make them a little hotter, and do fo
feveral times, till they look clear, but do not let.
them boil, for that will bring off their ftalks j when •
they are cold pot them iri jelly glafles with the ftalks
downward? ; then fill up your glafles with the fyrup,
put brandy-papers over them, and tie writing paper
over all.
, Pine Apples. .
TAKE the fmall pine-apples before they are ripe,
make a llrong fait and water, and lay them in for
five days; then put a handful of vine leaves in the* '■■'
bottom of a Jarge fauce-pan, and put in your pinic
apples; fill your pan with vine leaves, and then
pour on the fait and water they were foaked in^ '
cover them up vfery clofe, fct them over a flow fire,
and let them ftand till they are of a fine light green ;
make a thin fyrtip of a quart of fpring water and a**
pound of double-refined fugar, when it is almoft
cold put it into a deep jar, and put in the pine apples .
with their tops on, let them fliand a week, but take
care they are well covered with the fyrup when they
have flood a week, boil your fyrup again, and pour
ic carefully into your jar, for fear you fliould break
:fae tops of your pine-apple$ ofl^j let iheqi ftand eight
Sio . PRESERVING.
or ten weeks, and duriog^ that time give the fynip
two or three boilings to keep it from moulding; kt
ypur fyrup (land till it is nearly cold before you put
it in ; and when your pine-apples look quite full aod
green take them out of the fyrup, and make a thick
fyrup of three pounds of double*reiined fugar viik
as much water as will difiblve it, boil and (kim ii
well, and put a few dices of white ginger into tr,
and when it is nearly cold put your pihe-apples in
clean jars, and pour the fyrup over them, tie them
down clofe with a bladder, and they will keep fevt-
ral years*
Barberries.
\VHEN you intend to prcferve barberries for tarts
proceed in the following manner : take and pick the
female bunches from the ftralks, weigh them, aod
put them in a jar with their weight in loaf fugv,
and fct them in a kettle of boiling water till the fa-
gar is melted and the berries quite foft, let them
ftand all night, and the next day put them into a pre-
ferving-pan, and boil them fifteen minutes, then put
, them into gallipoc;, and.tie theiti down clofe.
If they are to be prefer ved in bunches piooced
thus: gather the fined female barberries and pick out
the largeft bunches, and then pick the reft from the
ftalks, put them in as much fpring water as will
make fyrup for your bunches as near as you can
guelis, boil them till they arc very foft, theo fbaift
them through a fieve, and to every pint of juice put
a pound and a half of loaf fugar pounded, boil and
ikim it well, and to every pint of fyrup put half a
pound of berries in bunches, boil them very gcndr
till they look fine and clear ; then put them carcfuUf
into gallipots or glaffes, and tie them down whk
brandy-paper, &c«
'
^ — — — 9y "Vt^p^ wm ■ ^m
PRESERVING. 511
TAKE and pare them very thin and round, and
preferve them whole, or cue in quarters, which you
pleaie, put them into a (lew-pan, fill it with hard
water, and lay your parings over the quincps to
keep them down; cover your ftew-pan dole, that nd-
fteam can get out, and fet them over a Qow fire till .
they are foFt and of a Bne pink colour ; then let theta
A-and till they are cold; make a good fyrup of dou^
bie-refined fugar pounded, wetted with fpring water
enough to melt it, and fufficient to cover the quinces \
boil and fkim it well, then put in your quinces,
let them boil gently ten minutes, then take them
off and let them Hand two or three hours ; then boil
them till the fyrup is thick and the quinces look
clear, then put them into deep gallipots and tic diem
over, with brandy-paper, &c.
Teaches.
m
TAKE the finefl: and largeft you can get, not oyet
ripe>'rub off the lint with a cloth, and run them
down the feam with a pin fkin-deep, put them in a
jar, and cover them wi(h French brandy, tie a blad*
der over them, and let them (land a week ; iriake ^
ilrong fyrup, boil and fkim it well ; take the peaches
out of the brandy, put them in and boil them till ;
they look clear \ then take them out, mix the iyrup '
virith the brandy, and when it is cold pour it over'
your peaches ; tie them down clofe with a bladder,
and a leather over it.
You may put peaches into a deep jar or glaft,
cover them with French brandy -, and a fpoonful of
the brandy with a flice of the peach is very fine ' in '
punch.
A pine apple is very fine cut in flices, and covered
with fine old rum, to be ufed in the fao^e manner,
and will keep gogd a long time.
512. PRESERVING.
Apricots.
GATHER your apricots before they arc too ripe,
put them into a ftew-paii, and cover thcni with fprif^
water; coddle them till the (kins will come off, thro
take them our, and with a penknife take off the
Ikins, take out the ftones, and lay them on a coarfc
cloth ^ make a ftrong fyrup with double-refined fu-
gar» with as much water as will wee it, boil and iVrni
it well, then put in your apricots, and boil them
grntly till they are clear; then put theai into gal-
lipots and tie brandy-paper over, &c.
Cucumbers.
: TAXE two Hundred of the fined and clearcft
fmair cucumbers for pickling, put them into ftroDg
fait and water for four hours; then waih'them out,
and put them into a fieve to drain, ; put them into a
jar and pour boiling hot vinegar over them, cover
them clofe, and let them ftand till the next day;
then .pour the vinegar from them and make it boil,
whilie.it boils pour it over the cucumbers^ cover than
clofe, and repeat it till rhey are as greea aa grals ;
then let them ftand, ti)j they are cold ; make a fyrup
of thr^e pints of Spring water and two pounds of
loaf fugar, ftrain them from the vinegar, put them
it|^ and give them a gentle boil; let them (land to
that fyrup a week, then make a ftrong fyrup with
double-refined fugar, with as mueh fpring water as
will wet it, put in fon^e flices of white ginger, bcnl
and (kim it well, ftrain the cucumbers from the firft
fyrup, and put into the ftrong fyrup, give them a
geptle boil, then put them into gallipots, and whea
cold tie brandy^ papers over tipm, &c.
Rajberry Jam.
TAKE your rafberrics and bruife them, put them
into a ftcw-pan, and fet them over a (low fire, Itir
them
\
P R E S E R V I N a 513
them often till they arc boiled up, then rub them
through a cullender, then add their weight in loaf
fugar pounded, boil them very gently for half an
hour, but mind to ftir them often, for fear of their
burning ; then put them into gallipots, and tie them
down with brandy-paper, &c«
apricot yam^
TAKE as many fufl ripe apricots as you want, pare
and cut them thin, take out (he ftones, and infuie thei|i
in an earthen pan till they are dry and tender; to every
pound and a half of apricots put a pound of dou-
ble-refined fugar with thrive fpoonsful of fpring wa-
ter^ boil your fugar to a candy height^ then put in
ygiur apricots bruifed fine, (lir them over a flow fire
tilj they are clear and thick; mind they mud only
iimmer, not boil ; then put them into your glafles^
put brandy-paper over, &c
Strawberry yam.
TAKE fome of the fineft fcarlet ftrawberries ga-i
thered when they arc full ripe, pick them from the
Italks, put fome juice of.ftrawberrics to them beat
and fife their weight in double*refined fugar, and
llrew it over them ; put them into a preferving-paq,
fct them over a flow fire, boil them twenty minute?,
and Ikim them ; then put them in glaflcs, when cold
put brandy-paper on them, &c.
Black Currant yam.
GATHER your currajits when they are full ripe
on a dry day, pick them from the ftalks, then bruife
them well in a bowl, arid to every pound of currants
put a pound, of 'doiyt)le-refined fugar beaten and
fifted; put them Into a preferving. pan ^ boil rhejn
half an hour„ flcim and keep them ftirring all the
time, then put them into pots; when cold put
brandy.papcr over, and tic white paper over all.
LI CHAP.
t 5H ]
CHAP. XXV.
SYRUPS AND CONSERVES.
Syrup of ^jfinces
TAKE your quinces and grate tbefti, pafs their
pulp through a coarfe cloth to cxtrad the
juice, fet the juice before the fun or fire, to fettk,
and by that means clarify it^ to every four ounces of
juice take a pound of fugar boiled into a fyrup whh
fpring water; if the putting in the juice of the
quinces fhould check the boiling of the fyrup too
much, give the fyrup fome boiling till it becomes
pearled, then take it off the fire, and when coU
put it into bottles and cork them tight.
Syrup of Rofes
INFUSE three pounds of damaik rofe leaves io i
gallon of warm water in a wdll glazed earthen pot»
with a narrow mouth, for eight hours, which ftop &>
clofe that none of the virtue may exhale ; when tbef
have infufed To long, heat the water again, fqueea^
them our, and put in three pounds more of role
leaves to infufe for eight hours more, prefs them
out very hard ; then to every quart of this infufion
add four pounds of fint fugar, and boil it to a fyrapi
when it is cold, bottle it and cork them tight.
Syrup of Citron.
PARE and flice your citrons thin, lay tbem la t
China bowl with layers of fine fugar; the next day
pour off the liquor into a glafs, and clarify it oitri
gentle fire.
SYRUPS AND CONSERVES. 515
Syrup of Clave Gilliflowers.
CLIP your gilliflowers, fprinkle them with fair
^irater, put them into an earthen pot, ftop them very
dofe, fct them in a kettle of boiling water, and lee
them boil for two hours ; then drain out the juice,
put a pound and a half of fine fugar^to a pint of
juicei put it into a preferving-pan, fee it on the fire,
keep it ftirring till the fugar is all melted, (do not
let it boil) then fet it by to cool, and bottle it*
Syrup of Peach Blojfoms.
INFUSE peach bloffoms in hot water, as much
as will handfomely cover them, let them (land in
balnao, or fand, twenty ^four hours, covered clofe, then
ftrain out the flowers from the liquor, and put in frefh
flowers, let them ftand to infufe as before, then
ftrain them out, and to the liquor put frefh peach
bloffoms, a third time, and if you pleafe a fourth
time; then to every pound of your infufion add two
pounds of double-refined fugar, and fet it in fand
or balnao i this makes a fyrup which will keep for ufe.
Conferve of Red Rofes^ or any other Flowers.
TAKE rofe buds, or any other flowers and pick
them, cut off the white part from the red, and put
the red flowers and fift them through a fieve to take
out the feeds, then weigh them, and to every pound
of flowers take two pounds and a half of loaf fugar;
beat the flowers very fine in a marble mortar, then
.by degrees put the fugar to them, and beat it very
well till it is well incorporated together, then put it
into gallipots, tie it over with paper, over that a lea-
ther, and it will keep feven years.
Conferve of Hips.
GATHER your hips before they grow foft, cut
i>S the heads and llalks, flit them in halves, take
L 1 2 out
5i6 SYRUPS AND CONSERVES,
out all the feeds and white that is on them very
clean, then put them into an earthen pan, and ftir
them every day, or they will grow mouldy, let them
ftand tillthey are fofc enough to rub through acoarfc
hair lieve, as the pulp comes through take it oflf the
fieve ; (they are a dry berry, and will require pains
to rub them through) then add its weight in fioe
fugar, mix them well together without boiling, and
keep it in deep gallipots for ufe.
Con/erue of Orange^PeeL
GRATE the rind of your Seville oranges as chin
as you can, weigh it, and add to every pound of
orange rind three pounds of loaf fugar; pound ik
orange rind well in a marble mortar, and mix the
fugar by degrees with them, beat all well togcthcrj
then put it into gallipots, and tie it down with pi*
per, and keep it for ufe.
Lemon peel may be done the fame way.
CHAP. XXVI.
DRYING AND CANDYING.
To dry Cherries^
TO four pound of cherries put one pound of
loaf fugar, and put as much water as will wci
them, when it is melted make it boil ; flonc youf
cherries, put them in, and make them boil, fti® ^
two or three tknes, take them oflF, and let thcffl
(land in the fyrup two or three days •, then take tbcfl
out of the fyrup, and boU it up, pour it over fl«
cbcrno
DRYING AND CANDYING. 517
cherries* but do not boil the cherries any more ; let
them ftand three or four days longer; then take
them out, lay them on a fieve to dry, and lay them
in the fun, or in a Qow oven to dry; when dry lay
a (heet of white paper at the bottom of a fmall box,
then a row of cherries, then paper, till they are all
in, and paper over them
. Cherries with their Leaves and Stalks green.
TAKE your cherries with a little ftalk and a leaf
or two on, firft dip the ftalks and leaves in the belt
vinegar boiling hot, ftick the fprigs upright in a
fieve till they are dry; in the mean time make a
ftrong fyrup with double refined fugar, and dip the
cherries, leaves, ftalks and all into the fyrup, and juft
]et them fcald ; take them out and lay them on a
fieve, and boil the (yrup to a candy height j then
dip the cherries, leaves, ftalks and all in ; then ftick
the branches in fieves and dry them in a flow ovcn^
or before the fire j they look very pretty by candle-
light in a defert.
To dry Cherries a third Way.
TAKE eight pounds of cherries, one pound of
fine powder fugar, ftone the cherries over a deep
bafon or glafs, and lay them one by one in rows, and
ftrew a little fugar over, thus do till your bafon or
glafs is full to the top, and let them ftand till the
next day; then put them into a preferving-pan, fee
them over the fire, and let them boil faft for a quar-
ter o( an hour or more; then pour them into your
bafon again, and let them ftand two or three days,
then take them out of the fyrup and lay them one
by one on hair fieves, and fet them in the fun, or
put them in the oven till they arc dry, turning them
every day on dry fieves; put them in boxes with
vvbite paper between.
L 1 3 . T9
5i8 DRYING and CANDYING.
To dry Cherries a fourth Way.
TAKE twelve pounds of morella cherries, ftonc
them> and puc them into your preferving-pan, with
three pounds of double-refined fugar pounded, and
a quart of water ; then fet them on the fire till they
are fcalding hot, take them off a little while, then
fet them on the fire again, and boil them till they
are tender; then fprinkle them over with half a
pound of fine powder fugar, and (kim them ckan,
put them altogether in a China bowl, let them ftami
m the fyrup two or three days, take them out one by
one, and lay them with the holes downwards on a
wicker fieve, then fet them into a ftovc to dry, and
as they dry turn them on clean .fievesj when they
are dry enough lay a (heet of white paper at the bot-
tom of a prefcrving-pan, then put all the cherries
in^ with another (heet of white paper on the top,
cover them clofe with a cloth, and fet theni.ovcr a
cool fire till they fweat ; take them off the fire, then
let them ftand till they are coldj then put them la
boxes with white paper
To dry Peaches.
T AK E the cleared and ripeft peaches, pare them
into fair water; take their weight in double-refiaed
fugar, of one half make a very thin fyrup, then put
in your peaches, and boil them till they look clear;
then fplit and ftone them, boil them till they arc
[ very tender, and put them on a fieve to drain ; take
I the other half of the fugar and boil it almoft to a
candy, then put in your peaches, and let them lay
i all night; then lay them in a glafs^ and fet them is
j a (love till they are dry; if they are fugared too
I much, wipe them with a wet cloth a little, then pot
I them in boxes between white paper.
DRYING AND CANDYING. 519
To dry Plums.
TAKE the large pear-plums, fair and clear co-*^
loured, weigh them, and flit them up the fides, ^ut
chem into a broad ftew-pan and fill it full of fp'ring
'water, fct them over a very flow fire, (take care that
the flcins do not come off) when they are tender take
them up, and to every pound of plums put a pound
of powdered fugar, drew a litrle at the bottom of a
large bowl, then lay your plums in one by one, and
ftrew the reft of the fugar over them, and fet them
into your ftove all night ; the next day with a good
^warm fire, heat them, and fet them into your ftove
again, and let them ftand two days more, turning
them every day ; then take them out of the fyrup,
and lay them on glafs plates, and dry them in your
flove or oven ; when dry put them between clean
white paper in boxes.
Note. Green-gage plums, or any other fort, may
be dried the fame way.
To dry Damfons.
TAKE the fineft damfons you can get, make a
thin fyrup, boil and flcim it well, then put in your
damfons firft, take out the ftones, and give them a
boil, and let them ftand in the fyrup till next day ;
then make a rich fyrup with double-refined fugar
and as much water as will wet it, and boil it to a
candy height ; then take your damfons out of the
' other fyrup, and put them in, give them a fimmer^
and put them away till the next day ; then put them
one by one on a fieve, and dry them in a cool oven
or ftove, or before the fire ; (mind and turn them
twice every day) when dried put them in a box with
white paper between> and keep them in a cool dry
place.
L 1 4 To
520 DRYING AND CANDYING.
Tq dry Plums green.
TAKE and dip the ilalks and leaves in boiling
vinegar, and put them on a fieve to dry; have a
ftrong fyrup ready, and give them a fcald in it, and
very carefully with a pin take off the (kin, boil yoor
fyrup to a candy height ; then dip in your plums,
then take them out, and hang them by the ftalks to
dry on ^ny thing you conveniently can, and dry
them in a cool oven, and they will look finely tranf-
parent, with a clear drop at the end.
To dry Apricots.
TAKE fomc fine ripe apricots, pare them vc^
thin, and ftone them, put them into a prcfcrving-
pan, and to every pound of apricots pound a pound
of double-refined fugar, drew fome amongft them,
and lay the reil over them ; let them (land twenty-
four hours, turn them three or four times in the
fyrup; then boil them pretty quick till they are
clear, then put them away in the fyrup till they are
cold ; when cold put them on glalTes, and dry them
in a cool oven or Itove, turn them often j when they
are dry put them in a box between white paper.
Lemon and Orange Peel candied.
TAKE your lemons or oranges and cut them
lengthway, and take out all the pulp and infide
fkins, put the peels into a ftrong fait and hard wa-
ter for fix days, then boil them in fpring water till
they are tender, take them out and lay them on i
fieve to drain ; make a thin fyrup with a pound of
loaf fugar to a quart of water, and boil them in it
for half an hour, or till they look clear; make a
thick fyrup of double-refined fugar, with as much
water as will wet it, put in your peels, and boil them
over a flow fire till you fee the fyrup candy about the
paor and the peels i then take them out and fprinklc
fine
i-
^"1
DRYING AND CANDYING. 521
fine powder fugar over them, lay them on a (ievc»
and dry them in a cool oven, or before the fire.
Melon Citron candied.
QUARTER your melon and take out all the in-
ilde, then put it into a thin fyrup, as much as will
cover the coat^ let it boil in the fyrup till it is tender
all through ; then put it away in the fyrup for two
or three days, (but mind the fyrup covers them)
that the fyrup may penetrate through them ; thea
take them out, and boil your fyrup to a candy height,
then dip in your quarters, and lay them on a fieve to
dry in a (low oven or before the fire.
• Angelica candied.
TAKE it in April, cut it in lengths, and boil it
in water till it is tender, then put it on a fieve to
drain, then peel it and dry it in a clean cloth, and
to every pound of ftalks take a pound of double-
refined fugar finely pounded, put your ftalks into an
earthen pan, and ftrew the fugar over them \ cover
them clofe, and let them ftand for two days ; then
put it into a prefervihg-pan, and boil it till it is
clear \ then put it into a cullender to drain, ftrew it
pretty thick over with fine powder fugar, lay it on
plates, and dry it in a cool oven.
Cajfia candied.
TAKE as much of the powder of caflla as will
lay on two (hillings, with a little mufk and amber-
greafe,. and pound them well together ; then take a
quarter of a pound of fine fugar, with as much wa-
ter as will wet it, and boil it to a candy height ; then
put in your powder, and mix it well together; but-
ter fome pewter faucers and pour it in, and when it
is cold it will turn out.
Orange
522 DRYING AMD CANDYING.
Orange Marmalade.
TAKE two of the fincft Seville oranges yoo can
get, and cut them in two, take out all the pulp and
juice into a pan, and pick out all the (kins and feeds*,
boil the rinds in hard water till they are very tender,
and change the water three times while they are boil
ing ; then pound them in a mortar, and put in tbe
|uice and pulp, put them in a prderving-pan, widi
double their weight of loaf fugar, fet them over a flow
fire, and boil them gently for forty minutes i then
put them into gallipots, and when cold tie them
down with brandy-papers, &c.
Apricot Marmalade.
TAKE the apricots that are not fpecked, or not
good enough for preferves, or over ripe, will anfwcr
this purpofe, take out the (tones, and boil them in i
good fyrup till they will maih, then beat them in x
marble mortar to a pafte ; put half their weight is
loaf fugar, with as much water into a prcferviog*
pan, boil and fkim it till it looks clear, then put io
the apricot pafte, mix it well together, give it a boil
op, then put it into gallipots ; when cold put braodj-
paper over it«
Ked ^ince Marmalade.
TAKE ripe quinces, pare and quarter them, take
€tit the cores, put them into an earthen pan, and
cover them with fpring water, put the parings on the
&p, tie a piece of coarfe paper over them, put them
into the oven after your other things are baked, and
kt them (land in all night ; the next day take them
out, take out the parings, maih them well, and
rub them through a coarfe fieve; then take their
weight in loaf fugar, put it into a prefer ving-pan,
with as much (pring water as will wet it, boil and
ikim it wel)^ then put in your quinces^ and boil
diem
DRYING AND CANDYING. 523
them gently three quarters of an hour, tiiind and
fiir them all the time, or they will ftick to the bot-
tom and burn ; then put it into gallipots, and when
it is cold tie it down with brandy-paper, &c.
JVbite S^ince Marmalade.
TAKE the whiteft quinces, pare and core them as
fail as you can, and cut them in dices, take out the
cores, arid to every pound of quinces take three
quarters of a pound of double-refined fugar pound-
ed, throw half the fugar over the raw quinces, fct it
over a (low fire till the fugar is melted and the
quinces tender 5 then put in the reft of the fugar,
and boil it up pretty quick, and keep it ftirring often \
when it is clear put it into gallipots, and when it is
cold put brandy-paper over itj and keep it in a cool
dry place.
Rajberry Pajie.
TAKE a quart of fine ripe rafberries and ma(h
them, fqueeze the juice out of one half and put to
the other half, boil them gently for a quarter of an
hour, then rub them through a coarfe fieve with the
back of a fpoon, then put them into a preferving^
pan, with a pint of red currant juice, and boil them
well; then put a pound and a half of fine fugar into
another pan, with as much water as will diflblve it,
and boil it to a fugar again, then put in your raf«
berries and juice, give them a fcald, then put them
on a glafs or plates, put them into a ftove to dry^
and turn them often.
Currant Pajle.
YOU may make either red or white currant pafte
in the following manner: ftrip your currants from
the ftalks, boil a few, and (train the juice to the reft)
boil them well, and rub them through a hair fieve
with the back of a fpoon^ put them into a preferving-*
pan.
524 DRYING and CANDYING
pan, boil them a quarter of an hour^ and to a pint
of juice put a pound and a half of double-refined
fugar pounded and fifted, boil it till the fugaris
melted, then pour it on plates, cut it in what fonn
you pleafe, and dry it in the fame manner as tbe
above pafie.
Goofeberry PaJIe.
TAKE your red goofeberries when they are foil
grown and turned, but not ripe, cut them in halves,
and pick out all the feeds; have ready a pint of red
currant juice, and boil your goofeberries in it till
they are tender, then rub them through a fieve^ put
a pound and a half of double-refined fusar into i
preferving-pan, with as much fpring water as will
diilblve it, and boil it to a fugar again ; them mix all
together, and make it fcalding hot, but do.notlecit
boil, pour it on plates or glafles, and dry it as before
' direfted.
Orange Chips.
TAKE fome of the fineft Seville oranges and pare
them aflant, about a quarter of an inch broad, and
keep the parings as whole as you can, as they will
have a prettier efFeft ; when you have pared all you
want, put them into fait and fpring water for a day
or two, then boil them in a large quantity of fpring
water till they are tender, then drain them on a
fieve ; make a thin fyrup of a pound of fine fugar
and a quart of warer, boil them a few at a time, to
keep them from breaking, till they look clear, then
put them into a fyrup made of fine fugar and as
much water as will diflblve it, and boil it to a caody
height ; then take them up and lay them on a fieve,
and grate double-refined fugar over them, and dry
them in a ftove or before the fire.
JprM
CAKES.' 52<
Apricot Chips.
TAKE your apricots, pare them, and cut them
very thin into chips ; take three quarters ©f their
nveight in fogar finely fcarced, then put the fugar and
apricots into a pewter difli, fet them upon coals, and
when the fugar is diflblved turn them upon the edge
of a dilh out of the lyrup, and fet them by till the
next day ; ^thcn warm them again in the fyrup, but
do not let them boil, and keep them turning till they
have drank up all the fyrup ; then lay them on a
plate, and dry them in a (love*
Ginger Tablet.
MELT a pound of fine loaf fugar, with a bit
of butter over the fire, and put in an ounce of
pounded ginger, keep it flirring till it begins to rife
into a froth; rub fome pewter plates with a little oil
and pour it in ; when it is cold flip it out, put it into
a China difh^ and garnifli it with flowers.
CHAP. XXVII.
A K E S.
Proper Rules to be obferved in making Cakes.
BEFORE you intend to finifli your cake, be fure
to have all your ingredients ready prepared to
your hand, and never beat up your eggs till the laft
thing, and never leave them to go about any thing
elfe till they are finiflied, as the eggs by (landing
pnmixed will require frefli ^beating, which will occa-
iion your cake to be heavy. When you intend to
put
526 CAKES.
put butter in your cakes> be fure to beat it with
your hand to a fine cream before you mix ic with
fugar, or elfe it will require double the beatiog* and
will not anfwer your purpofe half fo well : all cakes
made with rice, feeds, or plums, are bed baked ia
wooden hoops, for when they are baked in tins or
pans the outfide of your cake will be burned, aod
will be fo much confined, that the heat cannot pe-
oetrate into the middle of your cake, and prevac
it from rifing ; the beft method is, to put a rouod
tin in the middle of your large cakes, and then 70a
will have it thoroughly baked.
All kinds of cakes fhould be baked in a well-
iieated oven, heated according to the fize of your
cake*
Icing for Cakes.
TAKE the whites of twelve eggs, and a pound
of double-refined fugar pounded and fifted through
a fine fieve, mix them together in a deep eanbeo
pan, and beat it well for three hours with a ftrong
wooden fpoon till it looks white and thick, then with
a thin pafte knife fpread it all over the top and
fides of your cake, and ornarncnt it with fwect non-
pareils, or fruit pafte, or fugar images, and put ic
in a cool oven to harden for one hour, or fet it ac
a diftance from the fire, and keep .turning it till ic is
hard. You may perfume the icing with any fori of
perfume you pleale.
A rich Cake.
TAKE four pounds of flour dried and fificd*
feven pounds of currants clean wafhcd, picked, and
rubbed well, fix pounds of the beft frelh butter, two
.pounds of Jordan almonds blanched and beat fine io
•a mortar, with orange-flower water and i^ckj then
take four poiinds of eggs, put half the whites a^^f*
three
i
nv*
CAKES. 527
thrtt pounds of double refined fugar beaten and
iifced, a quarter of an ounce of cloves, the fame
of cinnamon and niace^ three large nutmegs, and a
little ginger all beaten fine and fifted, half a pint of
fack, half a pint of good French brandy, fome can-
died citron, orange, and lemon peel to your liking,
and cut in flips, work your butter to a cream with
your hands before any of your ingredients are put
in, then put in your fugar, and mix them well to-
gether i before you put in your eggs let them be
well beaten and ftrained through a fieve, then w6rk
in your almonds« then put in the eggs, and beat all
well together, till they look white and thick, thea
put in your fack, brandy, and fpiccs, Ihake your
flour in by degrees, and when your oven is ready put
.in your currants and fweetmeats, and work it well
up, put it into your hoop, and bake it four hours la
a quick oven. You muft keep beating it with your
hand all the while you are mixing it ', and when your
currants are waihed and cleaned put them before the
fire to plump, fo that they may go warm into the
cake. You may bake this quantity in two hoops if
you pleafe, and when it is cold ice it.
P/um Cake.
TAKE a pound and a half of fine flour well dried
and fifted, the fame quantity of freih butter, three
quarters of a pound of currants well waflied, pickeii,
and rubbed, ftone and Qice half a pound of raifins,
one pound and a quarter of fine fugar beat and
iifted, and fourteen e^s, (leave out half the whites)
(bred the peel of a large lemon very fine, two
ounces of candied citron, the fame of lemon-peel,
the fame of orange-peel, a tea-fpoonful of beaten
cloves and mace, half a nutmeg grated, a gill of
brandy, and four fpoonsful of orange- flour water;
firfl: work the butter with your hand to a cream, then
beat
5a8 C A K E ^.
beat your fugar well in, beat your eggs for half ao
hour, then mix them with your butter and fogai,
and by degrees put in your flour and fpices, and beac
the whole with your hand for one hour and a half;
when your oven is ready, mix in lightly your braady,
fruity and fweetmeats-, then put it in your Hoop,aod
bake it two hours and a half in a quick oven; when
it is cold ice it.
* •
A Found Cake.
TAKE a poiind of frcfh butter, beat it in an
earthen pan with your hand one way till it is like a
fine, thick cream ; then have ready twelve eggs, bui
half the whites, beat them v^ell, and beat them with
the butter ; then beat in a pound of fine flour, a
pound of fine powder fugar, and a few cairawaj
feeds, beat them well together for one hour wita
yourhand; butter a'pan, put it in, andbakeitooc
hour in ^ quick oven.
Seed Cake^
TAKE half a peck of flour, a pound and a half
of frelh butter, put the butter into a faucepao, with
a pint of new milk, and fet it on the fire; cake
a pound of fugar pounded, half an ounce of all-
fpice pounded, and mix them with the flourj when
the butter is melted pour the milk and butter in the
middle of the flour, and work it up like pafe;
pour in with the milk and butter half a pint of good
ale ycaft, fet it before the fire to rife before icgocs©
the oven; put in two ounces of carr a way-feeds, p*
it in a hoop, and bake it in a quick oven.
White Plum Cakes.
TAKE two pounds of fine flour dried and fiftdi
one pound of line fugar pounded and lifted, a pouo^
of frcfli butter, a quarter of an ounce of mace aflo
one nutmeg beaten i fixteen eggs» two pounds anda
ball
C A K E 3. 530
half of currants clean wafhed, picked, and rubbed^
tialf a pound of fweec almonds blanched, half a
pound of candied lemon, half a pint of brandy, and.
three fpoonsful of orange flower-water; beat your
butter to a cream, put in your fugar, beat the whites
of your eggs half an hour, and mix them with your
fugar and butter; then beat your yolks half an hour,
and mix them with the re(l, which will take two
hours beating, put in your flour a little before your
oven is ready, and jufl before you put it into your
hoop mix together lightly your currants and all your
other ingredients, and bake it two hours in a quick
oven.
Butier Caki.
TAKE a di(h of butter and beat it with your hahdft
till it is like cream, two pounds of fine fugar
beat and (ifted, three pounds of flour well dried, and
mix the butter with twenty-four eggs^ leave out half
the whites, and then beat all together for one hour;
juft as you are going to put it into the oven, put in
a quarter of an ounce of mace and a nutmeg beaten,
a little fack and brandy^ and feeds or currants, as
you pleafe.
Rice Cakes.
TAKE the yolks of fixteen eggs and beat them
half an hour with a whifk> put to them three quar*
ters of a pound of loaf fugar beat and lifted flne,
and beat it well into the eggs; then put in half a
pound of the flour of rice^ a Jittle orange flower-wa-
ter and brandy, and the rinds of two lemons grated;
then beat feven whites with 4 whifk for an hour, and
beat all together for a quarter of an hour, then put
them in fmall hoops, and bake them half an hour
in a quick oven.
Mm . Cream
"
53Q C A K B S^
Cream Cakes.
TAKE and beat the whites of nine eggs to a ftii
froth, then ftir it gently with a (poon, left the froth
ihould fall J to every white of an egg grate the rind
of two lemons, fhake foftly in a fpoonful of double-
refined fugar beat and fifted fine ; put a wet {beet of
paper on a tin, and with a fpoon drop the froth in
littTe lumps on it at a fmall diftance from each other;
&ft a quantity of fine pounded fugar over them, let
them in the oven after bread is drawn, and mike
che oven clofe up, and when the froth rifes they arc
baked enough; as foon as they are coloured take
them out, and lay two bottoms together, lay them
on a fieve, and put them to dry in a cool oven. If
you chufc, you may, before you clofe the hotionw
together to dry, lay rafberry jam, or any' kind; of
fweetmeats betMvecn them.
A fine Seed or Saffron Cake.
TAKE a quarter of a peck of fine flour, a pound
and a half of frcfh butter, three ounces of carrawaf-
feeds, fix eggs beat well, a quarter of an ounaof
cloves and mace beat together very fine, a little cin-
namon, a pound of powder fugar, a fpoonful of rofe-
water, a pennyworth of tindturc of fafFron, a pint
and. a half of yeaft, and a quart of new milk, mix
it all together lightly with your hands thus: firft
boil your milk and butter, then fkim off the butter,
and mix with your flour and a little of the milk, ftir
the ycafl into the refl, and flrain it, mix it with the
flour, put in your feeds and fpice, rofe- water, faf-
fron, fugar, and eggs, beat it all well up witk
your hands lightly, and bake it in a hoop or patt
well buttered j it will take an hour and a half w *
quick ovcn^ You may leave the feeds out if you
choqfe it;
CAKES. 55r
Nuns Cake.
TAKE four pounds of fine flour and three pounds
of double-refined fiigar beacen and fifced, mix them
together, and dry them before the fire till you pre-
pare the other ingredhrnts; take four pounds of buf-
tef) be4t it with your hand till ic is as fine as cream ;
then b^t thirty-five ieggs, leave out fixfieen whites,
ftr^B your eggs through a fieve to take ouc the
tre9dles^ and beai ihem and the butter together till
all ^pjpears like butter; tiien put in four large
fpooosiul of rofe or orange-flower water, and beat
ic again ; then take your flour and fugar, with fix
ounces of carr a way-feeds, and drew them in by de-
grees» beating it up ali the time, and for two hours
together, and put in a little tintSture of fafl^ron to
colour iti ; butter your hoop, put it in, and bake it
three hours in a nK)derate oven.
Pepper Cakes.
TAKE a gill of fack and a quarter of an ounce
of whole white pepper, put it in and boil it together
for a quarter of an hour, then ftrain out the pepper,
and put in as much double-refined fugar as will
make it like a pafte, then drop it, in what fliape you
pleafe, on a tin plate, and let it dry itfeif.
Portugal Cakes.
MIX into a pound of fine flour a pound of loaf
fugar pounded and fifced, then rub it into a pound
of fweet frefh butter till it is thick, like grated bread,
then put to it two fpoonsful of rofe- watery two of
fack, ten eggs well whipt with a whifk, then mix
into it eight ounces of currants, and mix all well
together-, butter your fmall tin pans, fill them but
half full, and bake them.
If they are made without currants they will keep
half a year, add a pound of almonds blanched and
M m 2 beat
532 CAKE S.
beat With rofe-water as above, and leave out die
fiour« Thefe are another and better fort.
A. pretty Cake.
TAKE and dry five pounds of flour well, otie
pound of fugar, half an ounce of mace, as much
nutmeg beat very fine, and mix the fugar and fpkc
in the flour, take twenty-two eggs, leave out fix of
the whites, beat them well, atid put a pint of ale
yeafl and the eggs into the flour ; take two pounds
and a halt of frefh butter, a pint and a half of
cream, fet the cream and butter over the Are till the
butter is melted, let it ftand till it is blood warm
before you put it into the flour, fet it an hour bjr
the fire to rife, then put in feven pounds of currants
waflied, picked, rubbed, and plumped in half a
pint of brandy,, and three quarters of a pound of
candied peels cut fine; mix it welL up, putitio^
hoop, and bake it three hours in a well-heated oven.
Little fine Cakes.
TAKE and beat one pound of butter to a creaffli
a pound and a quarter of flour, a pound of fioc
fugar beat and fifted, a pound of currants clean
walhed and picked, fix eggs, two whites leftom,
and beat them fine ; mix the flour, fugar, and ^gs
by degrees into the butter, beat it all well with
both hands. Ekher make it into little cakes, or
bake it in t)ne
Sbrewjbury Cakes.
TAKE two pounds of flour, a pound of fugar
finely fearced, and mix them together; (take out a
quarter of a pound to roll them in) take four ^'
beat fine, four fpoonsful of cream and two fpoons-
ful of rofe-water, beat them well together, and mtf
them with the^ flour into a pafle; roll them intothifl
cakes, and bake them in a quick oven«
J
CAKES. 533
Maudling Cakes.
TAKE a quarter of a peck of flour well dried
before the fire, add two pounds of mucton^fu^t tried
and (trained clear oF» and when it is a little cool
mix it well with the flour, fbme fait and a vtxy little
all.fpice beat fine; take half a pint of good yeafl:,.
and put in half a pint of water, ftir it well together,
ftrain it, and mix up your flour into a pafle of a
moderate ftifiihers, (you mud: add as much cold wa-
ter, as will make the pafte of a right order) and
make it into cak^s about the thickaefs, and bignefs
of an oat cake; have ready fome currants clean
walhed and picked, ftrew fonne in the middle of your
cakes between your dough, fo that none can be feeii
till the cake is broke. You may leave the currants
out if you do not chufe them.
hittte Plum Cakes.
TAKE two pounds of fine flour dried in the oven
or before a great fire, and half a pound of fugar
finely powdered, four yolks of eggs, tw6 whites,
half a pound of butter waflied with rofe -water, fix
fpoohsful of cream warmed, a pound and a half of
currants unwaflied, but picked and rubbed very
dean with a cloth, and mix all well together; then
make them up into cakes, and bake them in a pretty
hot oven, ana let them flrand half an hour till they
are coloured on both fides $ then take down the oven
lid and let them (land to foak. You mud rub the
butter into the flour very well, then the eggs and
cream, and then the currants.
Carraivay Cakes.
TAKE two pounds of fine flour and two pounds
of coarfe loaf fugar well dried and fifted, (after the
flour and fugar is fifced and weighed mix them toge-
ther^ and put them in the bowl you intend to mix
M m J them
534 CAKES*
them in) beat two pounds of freih butter till it u
like cream, beat ^etl eighteen eggs, leave out eight
whites, beat al) well tbgeth^ fdr ohe hduf, and put
in four ounces of candied peel etft fide, Qx ounces of
carraway-corhfits^ two fpoon&ful of rofe-water, a g^M
of fack, and by degrees mix in the difKfrent iogr^
dients as you beat it, ^nd keep cbnftamly beating it
with your hand till your oven is ready, then put it
irito your hoops (you tniift have three doubles of
cap paper buttered in your hoops) and (ift fome fine
fdgar over (heili ; bake them one hour and a half in
a moderate oven.
Sugar Cakes.
TAKE a pound and a half of fine flouTi ooe
pound of cold butter, half a pouiid of fugar^ worl
all thefe well together into a pafle, then coU it vidi
the palms of your hands into round balls, and cut
them with a thin knife into tliin cakes, fprinkle a
lifttle fltur on a fheet of paper, and put them ooi
prick them with a fork and bake them.
Almond Cakes.
TAKE a pound of Jordan almonds, blanch tbeio
and beat them fine in a mortar,- w^ch a little oraog^*
flower water to keep them from oiling, then take* a
pound and a quarter of fine fugar, boil it to a caody
height, and then put in your aknonds; take two fiK
lemons, grate ofiT the rind very thin, and put ss
much juice as to make it of a quick tafte^ then poc
it into your glafies, and fet it into your Hove, flimng
them often, that they do not candy ; when it is I
Jjittle dried make it in little cakes on glais to dry.
XJxbridge Cakes.
TAKE a pound of fine flour, fcven pounds of
currants, half a nutmeg, and four pounds of butl^«
rub your butiei* cold yery ^yell amongft the flour,
m
CAKES. 531
triix your currants well in the floUr, butter, and fea«
fbninfi;, and knead it with fo much good new yeaft
as will make it into a pretty higji pafte; after it is
kneaded well together let it ftand an hour to rife,
and put about half a pound of pafte into a cake.
Bride Cake.
TAKE four pounds of fine flour Well dried, four
pounds of frelh butrer, two pounds of loaf fugar,
a quarter of an ounce of mace, the fame of nut-
megs well beat and lifted, and to every pound of
flour put eight eggs, four pouitds of currants well
waihed and picked, and dry them before the fire till
they are plump, blanch a pound of Jordan almonds,
and cut them lengthways very thin, a pound of can*
died citron, the fame of candied orange, and the
fame of candied lemon-peel, cut in thin flips, and
half a pint of brandy; fird work your butter to a
fine cream with your hand, then beat in your fugar
a quarter of an hour, and beat the whites of your
eggs to a fl:rong froth, and mix them with your fugar
and butter i beat your yolks for half an hour with
one hand, and mix them well with the reft; riien
by degrees put in your flour, ihace, and nutmeg,
and keep beating it till your oven is ready ; put in
the brandy, currants, and almonds Kghtly ; tie three
flieets of paper round the bottom of your hoop to
keep it from running out, and rub it well with but-
ter, then put in your cake, and lay your fweetmeats
in three layers, with fome cake between every layer;
as foon as it is rifen and coloured cover it with paper
before your oven is clofed up, and bake it three
hours. You may ice it or not, as you chufe, di-
regions being given for icing in the beginning of
this chapter.
M m 4 T ruffian
53^ CAKES.
Trujian Cakes.
DRY half a pound of fine flour well, a poood of
fine fugar beaten and flftcd, fcven eggs, and bcu
the whites and yolks feparately, the peels of two
lemons grated fine, and the juice of one and a half,
and a pound of alnoonds beat fine with rofe-wateri
as fooQ as the whites are beat to a frotb pvt in the
volks^ ^nd every thing elfe, except the flour, and
beat them together for half an hour ; beat in the 0our
ju(t before you p\]t it into the oven.
Apricet Cakes.
TAKE a pound of nice ripe apricots, fcald wd
peel them, take out the ftones, then beat them in a
niortar to pulp^ boil half a pound of double-refiocd
fugar with a fpoonful of water and fkim it well, then
put in the pulp of your apricots, and fimmer them a
quarter of an hour over a flow fire, (lirring them
foftly all the time; then put it into fhallow flat
glafles, and when cold turn them out on glafs platrsi
put them in a Itove, apd turn them once a day till
they arc dry.
^ittce Cakes.
TAKE a pint of fyrup of quinces and two quarts
of raiberries picked, bruifed, and rubl$ed through a
coaric fieve, boil and clarify them together over a
gentle fire, and as often as the fcum rifes fkim it off;
then add a pound and a half of fugar beat and
fifted, and as much more boiled to a candy height,
and pour it in hot ; boil all up together, then take it
off ihe fire, keep it ftirring till it is nearly cold ; then
fpread it on plates, and cut it out in cakes of what
ihfipe you like, -^nd dry them in a ftovct
CAKES. sij
Orange Cakes.
TAKE fix fine Seville oranges with* clear rinds
and quarter them, boil them in two or three waters
ttU they are tender and the bitternefs gone oflT, fkioi
them, and lay them on a napkin to dry; take all the
ikins and feeds out of the pulp with a knife, beac
the peels fine in a mortar, put them to the pulpt
weigh them^ and put rather more than their weight
of double-refiqed fugar into a prefcrving-pan, with
as much water as will diflblve it, boil it till it comes
to fugar again, and then by degrees put in your
orange-peels and pulps, ftir them well before you fee
them on the fire, boil it very gently till it looks
clear and thick, and then put them into (hallow fiat*
bottomed glafies, fet them in a ftove, and keep them
in a confliant and moderate heat, and when they are
candied at the top turn them out upon glafles.
Bath Cakes.
RUB a pound of frefh butter into a pound of
flour, with a fpoonful of good yeaft warm, fome
cream, and make it into a light pafte, tovtt ic over
with a cloth, and iti ic before the fire to rife ; when
it is rifen, take four ounces of carra way-comfits,
work part of them in, and llrew the reft on the tops
make them into a round cake the fize of a French
roll, and bake them on plates. They eat well hot
for foreakfaft, or for tea in the afternoon.
Black Caps.
TAKE twelve large pippins, cut them in halves;
take out the cores, place them on a tin plate as clofe
a3 they can lay, with the Bat fide downwards; beac
the white of an egg to a froth, rub ii over them,
ihred fome lemon-peel very fine and ftrew over
$b^m^ fife doMble-rtfined fvigar over them, and bake
them
538 CAKES.
them half an hour ; put them on a diib^ and fend
them to table hoc.
Green Caps.
TAKE twelve large green codlings, green them
?rt the fame thanner as for prefervlng ; beat up tht
vhite of an egg to a froth and rub over them, Cft
fonne double-refined fugar over them ; firft put them
on a tin plate, put them in the oven till they look
bright, and fparkte like froft ; then take them out
ind put thetn into the dilh you intend to fend them
to tabfe on ; pour a fine cuftard robnd them, ftic^
ftnall {lowers on every apple, and ferve them up for
i corner di(h at dinner or fupper.
Ginget'bread Cakes,
HUB one pound of butter into three pounds of
flour, one pound of fugar, two dunces of ginger
beat fine and fifted, anct a large nutmeg graced;
then take a poudd of treacle, a gill of erean), nuke
thi9m warm together, and make up the thread ftiffi
foil it out, and make il into thin cakes, or cot it
immd with a tea-cup or ghfs, or itiake it into nuts,
6r anjf form or (hape you pleafe, put it on OTca*
places^ and bake it in a flack oven.
Macaroon Cakes.
BLANCH a pound of fweet almonds and beat
them fine in a mortar, with a little rofe- water to kcrp
them from oiling ; put to them a pocmd of doublet
refined fugar beat and fifted i then beat the whitest
Pg^^^ ^gg^ to a high froth and put them in, and beat
them well together, and drop them on wafer-paper;
lift fine fugar ov^rHhem, and bal^c them in a lUck
l4m
C A K E S. 539
Lemon Btfctdts. *
BEAT the yolks of ten eggs and the whites of
five well together^ ythh four fpoonsful of orange
flower water» ti^ll they are of a high froth, then
]^ut in a pound of double-refined fugar beat aad
lifced, beat it one way for three quarters of an hour;,
put in half a pound of Sour, and grate in the rind
of two lemons, and put in the pulp of a fniall one,
beat them well ; butter your tin moulds and put it in^
life a litde fine fugar over them and put them in a
quick oven, but do not flop the mouth up at firft for
fear they ihould fcorch.
French Bifcults.
HAVE a pair of clean fcates, in one fcale put
three new-laid eggs, in the other as nilicii dried flour,
an equal weight with the eggs^ and bai^c ready as
much powder fugar ^ firft beat up the whites of tbe
eggs well with whiik till they are of a fine frothy
then whip in half an ounce of candied lemon-pecl
cut thin and fine, then by degrees whip in the flour
and fugar, then put in the yolks, and with a fpoon
temper it well together; then flia]7e your bifcuits on
fine white paper with -a fpoon, and fift powder fugar
over them» bake them in a moderate oven, giving
them a fine colour on the topi th^n with a fine knife
cut them off* from the paper and put thetn in dry
boxes for u(e.
Drop Bifduits^
BEAT the yolks of ten and the whites of fia^
eggs well with a fpoonful of rofe- water for half ar\
hour, then put in three quarters of a pound of dou->
ble-refincd fugar, whilk them well for half an liouii
n)ore, and then add one ounce of carraway^ieefd^
Vruiftd a litde, ^nd fix ounces of fine flour ; itrhiflc
54<>, CAKES.
in yonr flour gently^ drop them on wafer-paper, and
bake them m a moderate oven*
Common Bifcuits.
TAKE eight eggs and beat them for half an hour,
pm in a pound or fine fugar beat and fifted, with the
rind of a femon grated, whiik it one hour, or till ic
looks Itght ; then whifk in a pound of flour and i
Sctle rofe- water, fugar them over, and bake them ia
tins^ or in papen
Sponge Bifcuits^
BEAT the yolks of twelve eggs for half an hour,
Aen put in a pound and a half of fine fugar beat and
fifted> whifk it wdl till you fee it rife in bubbles,
^en beat the whites to a flrong froth, and whKk
them well with your fugar and yolks ; beat in a
pound of flour, with the rind of two lemons grated,
butter your tin moulds, put them in, and fift fine
powder fugar over them ; put them in a hot oven,
btic do not flop the mouth of it at firfl ; they will
take half an hour baking,
Spanijh Bifcuits.
BEAT the yolks of eight eggs for half an hoar,
then beat in eight fpoonaful of fine fugar, beat the
whites to a flrong froth, then beat them well with
your yolks and fugar for half an hour ; put in four
fpoonsful of fine touv^ and a little lemon-pect
grated i bake them on papers in a moderate oven.
Li^ht Wigs.
TAKE a pound and a half of flour, mix in it a
pint of warm milk and a gill of ale yeafl^ cover it
vp^ and fet it before the fire half an hour i take half
a pound of fugar> the fame of butter, work it ail
into a pafte, and make it into wigs with as litde flour
as
HOGS PUDDINGS, &ۥ 541
ms poffible, and a few carraway-feeds ; put them oa
oven^platcs, and bake them in a quick oven*
Buns.
TAKE two pounds of fine flour, a pint of good
ale yeaft, put a little fack in the yeali, and three
eggs well beat, knead all thefe together, with a little
warm milk, a little nutmeg, and a little fait, lay it
before the fire till it rifes very light 5 then knead in
a pound of frelh butter, and a pound of carraway^
comfits \ make them in what (hape you pleafe, put
them on buttered paper, and bake them in a quick
oven 4
CHAP. XXVIII.
HOGS PUDDINGS, SAUSAGES, &c.
Almond Hogs Puddings.
TAKE two pounds of beef-fuet or marrow fiired
very fmall, a pound and a half of almonds
blanched and beat very fine with rofe-water, one
pound of grated bread, a pound and a quarter of
fine fugar, a little fait, half an ounce of mace, nut-
meg, and cinnamon together, twelve yolks of eggs,
four whites, a pint of fack,. a pint and a half of thick
cream, fome rofc or orange- flower water ; boil the
cream, tie the faffron in a bag, and dip it in the
cream to colour it ; firft beat your eggs very well,
then ftir in your almonds, then the (pice, the fait,
and fuet, and mix all your ingredients together;
fill your guts but half full, put fome bits of citron in
the guts as you fill them, tie them up, and boil them
a quarter of an hour*
Another
^44 HOGS PUDDINGS, &c.
Another Way.
TAKE a pound of beef-marrow chopped fine, half
a pound of fweet almonds blanched, and beat fine
with a litdei orange fiower or rofc* water; half i
ppqnd of white bread grated 6qe, half a pound 4
f:urrants (rlean waihed and picked, a quarp^r of a
pound of fine fggar, a quarter of ^t\ ouncp of mna,
isutmcg, and cinnamon together, of each an t^
quantity, apd b^lf a pint of Tack % ipix all wcllqi-
gather with half a pint of good cream and the yolks
of four eggs % fill your guts half full, tie theoi if,
and boil them a quarter of an hour, and prick thfp
as they boil, to keep the guts from breaking. Yoa
may leave out the currant!* fur a change, but tbco
you muil add a quarter of a pound more of fugar.
A third Way.
HALF a pint of cream, a quarter of a pound of
fugar, a quarter of a pound of currants, the €rtt|db
pf a halfpenny roll grated fine, fix large pippins
pared and chopped fin^^ a giU of fack, or two fpooDS-
ful of rofe- water, fix bitter almonds blanched aod
IbieaC fine, the yolks of two eggs and one white aeat
fine ; mix all together, fill the guts better than kilf
iuU> and boil them a quarter of an hour.
Hogs PudSngs ivith Currants.
TAKE three pounds of grated bread to four
pounds of beef fuet finely fhred, two pounds of car*
raiits clean picked and wafhed, cloves, mace, and
cinnamon, of each a quarter of an ounce finely
beaten, a little fait, a pound and a half of fog^i >
pint of fack, a quart of cream, a little rofe- water,
tweqty eggs well beaten, but half the whites $ mi»
all thefe well together, fill the guts half full, boil
them a little^ and prick them as they boil, to keep
the guts from breaking i take them op upon clean
cloths,
HOGS PUDDINGS, &c^ 541
cloths, then lay them on your dilh ; or when you
ule them boil them a few minutes, or eat them cold.
Black Puddings.
WHEN you kiU your hog, get a peck of grets^
boil them half an hour a water^ then drain them,
and put them in a clean tub or large pan; lave
two quarts of the bloody and keep ftirring it tiH
the bloo4 is quite cold, then mix it with your
gretSy and ftir them well together; ieaibn ic
vrith a large fpoonful of falc, a quarter of aa
ounce pf cloves, mace, and nutmeg together, an equal
quantity of each, dry it, beat it well, and mix ic in;
take a little winter favory, fweet marjoram, and
thyme, pennyroyal ftripped of the (talks, and chop-
ped very fine, juft enough to feafon them, and to
give them a flavour, but no' more. The next day
cake the leaf of the hog, and cut it into dice ; fcrapc
and waih the guts very clean, then tie one end, and
begin to fill them ; mix in the fat as you fill them;
(be fure to put in a good deal of fat) fill the fkins
three parts full, tie the other end, and make you^
puddings what length you pleafe ; prick them with a
pin, put them in a kettle of boiling water, and boi)
them very foftly an hour; then take them out and
}ay chem on clean draw.
In Scotland they make a pudding with the blood
ef a goofe : chop oflf the head and fave the bloody
ftir it till it is cold, then mix it with grets, fprcc,
ialt, and fweet herbs, according to their fancy, and
ibme beef-fuet chopped ; take the fkin off the neck,
then pull out the wind-pipe and fat, fill the (kin, tic
it at .both ends; fo make a pie of the giblets, and
lay the pudding in the middle •, or you may leave the
guts out if you pleafe.
Savohys^
544 HOGS PUDDINGS, &:c.
Savoloys.
TAKE fix pounds of young pork, free it front
lK>ne and (kin, and fait it, with one ounce of fait**
petre and a pound of commofa falc, for two daysi
chop it very fine, put in three tea-fpoonsful of p€p->
per, twelve fage leaves chopped fine, and a pound
of grated bread ; mix it well> and fill the guts, and
bake them half an hour in a (lack oven^ and eai
them either hot or cold.
Fine Sou/ages.
YOU muft take fix pounds of good pork, fitc
from lkin,-gri(lle8, and fat, cut it fmall, and beat
jt in a mortar till it is very fine; then (bred fix
pounds of beef-fuet very fine and free from ikioi
ihred it as fine as poflible; take a good deal of
fage, wa(h it very clean, pick ofiT the leaves^ aod
ihrcd it very fine; fpread your meat- on a cleio
drcficr or table, then fiiake the fage all over, aboitf
three large fpoonsful, (bred the thin rind of a mid-*
dling lemon very fine and throw over, with as manf
fweet herbs, when (bred fine, as will fill a largi
fpoon; grate two nutmegs over, throw over twotea^
fpoonsful of pepper, a large fpoonful of falti diCD
throw over the fuer, and mix it all well togetben
put it down clo(e in a pot; when you ufe them, roll
them up with as much egg as will make them roll
fmooth ; make them the (ize of a fau(age, and 67
them in butter or good dripping ; be fure it be bot
before you put them in, and keep roUinc tbetn
about ; when they are thorough hot, and 01 a fiflo
light brown, they are enough. You may chop this
meat very fine, if you do not like it beat. Veal
eats well done thus, or veal and pork together. Yott
may clean fome guts and fill themi
Cmmt
HOGS PUDDINGS, &c. 545
Common Saufages.
TAKE three pounds of nice pork, fat and lean
together, without Ikin or griftles, chop it as fine as
poflible, feafon it with a tea-fpoonful of beaten pep*
per^ and two of fait, fome fage (bred fine, about
three tca-fpoonsful, and mix it well together j have
the guts very nicely cleaned, and fill them, or pu(
them down in a por, fo roll them of what fize you
pleafe, and fry ihcm. Beef makes very good fai/*
fdges.
Oxford Saufages.
TAKE a pound of lean veal, a pound 6f young
pork, fat and lean, free from flcin and griftle, a
pound of beef fuet, chopped all fine together; put in
half a pound of grated bread, half the peel of a
Icnrjon llired fine, a nutmeg grated, fix fage leaves
vrafhed and chopped very fine, a tea-fpoonful of
pepper, and two of fait, fome thyme, favory, and
marjoram ihred fine ; mix it all well together and
put it clofe down in a pan -, when you ufe it, roll
it out the fize of a common faufage, and fry them
in freCh butter of a fine brown, or broil them over
a clear fire^ and fend them to table as hot as pofilble.
Bologna Saufages*
TAKE a pound of bacon, fat and lean together^
a pound of beef^ a pound of veal, a pound of pork^
a pound of beef- fuet, cut them fmall, and chop them
fine, take a fmall handful of fage, pick off the
leaves, chop it fine with a few fweet herbs, feafon
it pretty high with pepper and fait. You muft have
a large gut, and fill it, then fet on a faucepan of
water, when it boils put it in, ahd prick the gut
for fear of burfting •, boil it foftly at) hour, then lay
it on clean ftraw to dry.
N n Andouilks
546 P O T T I N G.
Andouilks or. Calves Chitterlings^
TAKE Tome of the larged: calves guts, cleanfe
them» cue them in pieces proportionable to the
length of the puddings you defign to make, and tie
one end to thei'e pieces ; then take fome bacon, with
a calves udder and chaldron blanched, and cut it
into dice or dices, put them into a (lew-pan, and
feafon with fine fpice pounded^ a bay leaf, fomelalt,
pepper, and fhallot cut frnall, and about half a pint
of cream ; tofs it up, take off the pan, and thicken
your mixture with tour or five yolks of eggs, and
fome crumbs of bread ; then fill up your chitteriings
with the ftufiing, keep it warm, tie the other eod
with packthread, blanch and boil them like hogs
chitterlings, let them grow cold in their own fiquof
before you fervc them up ; then boil them over a
moderate fire, and fervc them up pretty hot. Tbcfc
fort of andouilles or puddings muft be made io fum-
mer, when hogs are leldom killed.
CHAP. XXIX.
POTTING.
Proper Rules to be obferved in Potting.
WHEN you intend to bake your meat, he
before y<5u fend it to the oven befurt to
feafon it properly, and cover it with butter, tic i^
over with ftrotig paper, and bake it gently and well
till it is tender. As foon as it comes from thcovcot
drain all the butter and gravy frotn the meat, vA
arMf
POTTING* 547
carefully pick out all the griftles and flcins, for if
they are left in, when you cut the meat they will
Ipoil the beauty of it, and the gravy would foon turn
it four. Be fure to beat your feafoning very fine,
and fift it through a fieve before you put it to your
meat, and put it in by degrees as you beat the meat;
and when you put your meat into pots prefs it well
down, and never pour your clarified butter over your
meat till it is quite cold. When you clarify buttei*
put it in a deep di(b, and fee it before the fire to
melt} and when it is melted drain it from the fet-
tlings at the bottom, and if anyfcum rifes (kirn it
off, or put it into a clean ftew-pan and melt it gently,
{kirn it, and pour it from the fettlings; (as it is the
whey that is at the bottom, confequently it will turn
your potted meats, birds, &c. four, and foon make
them mould and (link) if you want to turn it whole
out of your pots, butter them well before you put in
the meat, and when you want to turn them out, put
the pot a few minutes in hot water and then it will
flip out.
Venifon*
TAKE a piece of neck of venifon, or a (houlder,
fat and lean together, take out the bones, lay it in a
deep difh, and fprinkle it over with beaten mace,
cloves, nutmeg, pepper, and fait, cover it over with
butter, tie brown paper over it, and bake it till it is
tender, when it comes out of the oven take it out of
the liquor hot, lay it on a coarfe cloth to drain, take
off all the (kin and griftles, beat it well in a marble
mortar, fat and lean together, (kim off the butter
of the gravy, and put in; feafon it with beaten
mace, cloves, nutmeg, pepper, and fait ; when it is
well beat put it down clofe in your pots ; when cold
pour clarified butter over it, and tie it down with
paper.
N n a Bc^f.
5*8
POTTING,
B?ef.
TAKE a piece of lean beef, about twelve poundsi
and rub it well with one ounce of falc-petrc aod
brown fugar, let it lay for twenty-four hours, ihcn
wa(h it clean, and wipe it dry with a cloth, cut it in
pieces, and put it into an earthen pan, juft covaic
with water, feafon it with beaten mace, cloves, nut-
meg, pepper, and fait, put a pound of frclh butter
on the top, tie it over with coarfe paper, and bake
it four hours-, when it comes out of the oven, take
it out of the gravy, and lay it on a coaife cloth to
drain ; then pick out all the fmews and fkinSj and
beat it well in a marble mortar *, clarify a pound of
frefh butter, and as you beat the beef, by degrees
put in the butter, feafon it with beaten mace, doves,
nutmeg, pepper, and fait to your palate; when it is
well beat put it down hard in your pots, and pour
clarified butter over it.
Beef like Venifon.
TAKE any quantity of the lean part of a buttock
of beef you want, and to Civcry eight pounds of
beef take four ounces of falt-pctre, four ounces
of petrc-falt, a pint of white fait, and one ounce of
fal prunella, beat all the falts well, mix them toge-
ther, rub the (alts into the beef, and let it lie four
days i turn it once a day \ then put it into an earthen
pan, cover it with pump water and a little of its
own brine, then bake it in an oven, with houfcoW
bread, till it is as tender as a chicken; when it is
taken out of the oven, take it out of the gravy to
drain, take out all the finews and (kitis, and pound
It in a marble mortar-, feafon it with beaten mace,
cloves, nutmeg, pepper, and fait, clarify a pound
of frcjth butter, and as you beat it mi)e the buner
and fpices in ; when it is well beat prefs it down clofe
into your pots, and when it is cold cover it one inck
thick
POTTING. 549
tHick with clarifycd butter, and when the butter is
cold lie it over with white paper, and it wiH keep a
long while.
Tongues •
TAKE a neat*s tongue, rub it with a pound of
cotnnf)on falt^ ono^ ounce of falt-petrej one of fal
prunella, and half a pound of coarfe fugar mixed
together ; turn and rub it every day for one week ;
then take it out of the pickle, cut off the root,
v^a(h it clean, and boil it till it is tender; then peel
ic ; then take your tongue and feafon it with beaten
mace, cloves, nutaieg, pepper, and fait; then pus
it in a pan, and melt butter enough to cover it ^U
over, tie coarfe paper over it, and bake it one hour ^
then take it out, let it (land to cool, then rub a little
iVeih fpice on it, and when it is quite cold put it in
a long potting-pot; when the butter is cold yoa
balced it in, take it clean from the gravy and fct it
in an earthen pan before the fire, and when it is
melted pour it over the tongue ; and when it is cold,
clarify butter enough, and pour over it till it is one
inch above the tongue*
* s
Tongue and Fowl.
TAKE and boil a pickled tongue, peel it, and cue
off the root ; take a large fowl and bone it, a goofe
and bone it, a turkey and bone it ; beat a quarter
of an ounce of mace, the fame of cloves, one large
nuitmeg, a fpoonful of pepper, mixed with a lit-
tle fait, feafon the infide of the fowl well, and the
tongue, put the rongue into the fowl ; then feafon
the goofe, and fill the goofe with the fowl and
tongue, then fcrve the turkey the fame, and it will
look nearly like whole; lay it in a pan that will juft
hold it, and melt frefli butter enough to cover it^
fend it to the oven, and bake it two hours ; when i(f*
is taken out of thtoven, take it out of the butter,
N n 3 and
I
\
550 POTTING.
and lay it on a coarfe cloth to drain till it is cold;
and when the butter is cold, take it dean off the
gravy, and lay it in a dirti before the fire to' melt;
put your turkey, &c. into a pot, and pour the but-
ter over it; when it is cold clarify fome n^orc better,
and let it be one inch thick above the meat, and it
will keep a long time ; when you cut it cut it crofs-
^ays down through the middle, and it will look
beautiful •, garnifli it with parfley, and it makes a
pretty corner di(h for dinner, or fide difh for fappcr.
You may leave out the turkey if you pleafe.
Hare.
HANG a hare up for four or five days, then cafe
It, and cut it in quarters; put it in a pot, feafonit
, with beaten cloves, mace, pepper, and fair, put 1
pound of butter over it, and bake it four hours in a
gentle oven ; when it is taken out of the oven pick
it from the bones, and pound it well in a mortar
with the butter that it was baked in, fkimmed clean
off the gravy ; fca^on it with beaten clovc5, mace,
pepper, and fait to your palate, beat it till it is fine
and fmooth, then put it down c\o{€ into your pot-
ting-pots, and cover it over with clarified buttcrj
tie it over with white paper.
Goofe.
PICK, draw, and bone a fine goofe, finge it, fca*
fon the infide with beaten mace, cloves, pepper, and
fait, and fill it with force-meat, put it into a pan,
and fprinkle fome of the feafoning over it; mck
frefh butter enough to cover ir, tie it over with
brown paper, and bake it for one hour and a half;
when it is taken out of the oven take it out of the
butter, and lay it on a coarfe cloth to drain till it is
cold, and take the butter ckan off the gravy; wbca
it is cold put it in a dlQi before (he fire to metr, p^c
POTTING, 551
tlie goofe in a pot, pour the butter over itj and
when it is cold clarify fonie frelh butter, and put
it half an inch chick above the goofc.
T^urkey.
PICK« dra^, and bone a fine turkey, bone a
fowlj feafon the infide of the fowl and turkey wici}
beaten cloves, mace, nutmegs pepper, and fait, put
the fowl into the turkey* put it into a pan, and lea^
Ton it well with the above fcafoning*, melt butter
enough to cover ir, tic a paper, over, and bake it
cwo hours; when it is taken out of thejffven take ic
out of the butter, and lay ic on a coarfe cloth to
drain till it is cold -, when the butter is cold, take it
clean off the gravy, put it in a difti before, the fire to
melt, put the turkey into a pan, pour the butter
over it, and when it is cold clarify more butter, and
put over ic half an inch chick.
Note. You may put a goofe and turkey together,
bone them, lay ihem fiat open, and feafon them as
above, and put the turkey in the goofe; then roll
them up as collared beef very tight, and as fliort
as you can, and bind it very fad with ftrong tape,
bake it in a long pan, with plenty of butter, till ic
is tender; then take it out of the hot liquor, and fee
it by till next day; then unbind it, place ic in a pot,
and pour clarified buccer over ic«
Chickens or Pigeons.
PICK, draw, and cue off their legs, wipe them
dry with a cloth, but do not wafli them, feafon chem,
infide and our, with beaten mace, cloves, nutmeg,
pepper, and fait, put them in a pan, and cover them
with butter, bake them one hour ; when they are
taken out of the oven take them out of the butter,
put them in potting-pots, pour the butter- clear
trom the gravy and pour on them; when they are
N n 4 cold
552 POTTING.
cold chrify more frefb butter and put over, thca^
and tie them over with white paper.
Moor Game or Pbeafants.
PICK and draw your game, wipe them clean viih
a cloth, iinge them, fealon them infide and put wdl
with beaten mace, cloves, nutmeg, pepper, and falc*,
break the breafl bones down as flat as you can, hf
them in an earthen pan, cover them with butter, and
bake them one hour; when they are taken out of the
. oven, take them out of the gravy and butter, laj
them on a coarfe cloth to drain till they are cok),
then put them into pots breaft upwards, and cover
them half an inch thick above the breads with ch-
rtfied butter I when they are cold tic white paper
over them.
Woodcocks or Snipes.
PICK your woodcocks or fnipes, draw out the
trails, run their bills through their thighs, put (heir
legs though each other, and put their feet upon their
breads ; fcafon them with beaten mace, pepper, aod
lalt; put them into a deep pan, cover them with
frefli butter, tie a paper over them, and bake them
half an hour ; when they arc taken out of the oven,
take them out of the butter, put them in pots, and
pour the butter from the fcttlings upon themj
when they are cold, clarify more butter and poof
over them; about half an inch above the brcatoj
and tie white paper over them.
WbeaU^ars^ Larks ^ &c.
PICK and draw them, finge them, fcafon tbcm
infide and out with beaten clove, mace, nutmeg,
pepper, and fait, put them into a pan, cover ihem
with butter, and bake them twenty minutes; [oJ
put them into a ftew-pan, cover them with butter,
cover them clofe, and ftcw tfaem over a flow fire for
iwentjf
POTTING. 553
twenty ipiai^ites) t^ei^ rake thcai out of the buttei;,
put tbecn into ppc^* and ppur the butter from
the fettlings over tbem ; when they Sire cold» cLarif/
more hMtt^r^ and pp^r over thenou
Marble VeaL
TAKE a pickled tonpjue, and boil it till it is vecjr
tender, peel it, cut it if> thin flices, an<j poup4 ^
well in z, mortar, with a pound of frefh bgt^er and
a Httl!e beaten mace, till it is lik^a paft^; (Ijew if^^
pounds of lean veaj, and beat it the fame way -^ t^hqa
put fome veal into a large potting-pot, then fptpis
tongue in lumps over the veal, (but dp not lay i^hp
tongue in any form but in lumps) fill your i^
nearly full with veal, prefs it very hard down, and
pour clarified butter oyer it j and when you frnd ic
to table cut ic acrofs in thin (lices, put it into a di/b#
and garni (h it with curltd parfley. Mind ^nd keep
it in a cool dry place, tied clofe with pap^r.
Savory Veal Cake.
TAKE fix pounds^ of lean veal, and flew it till
It is very tender, pick the meat from the (kins, an4
beat it well in a mortar, with half a. pound of frefli
butter, feafon it with beaten cloves, mace, nutmeg^
pepper, and fait-, butter a potting-pot, ancj prefs \%
down clofe in it, let it (land till next day, then pu;;
the pot in hot water a few minutes, and it. will come
out; then put it into a difli ; work fome butter well
with your hands in cold ipring water, put it over
the cake, and ornament it with leaves and flowers,
as your fancy leads you, and put a bird modelled \x\
butter, or any thing you pleale at the. top.
Salmon.
TAKE a piece of fre(h falmon, fcale it, and wipe
it clean with a cloth ; let your piece or pieces be cut
fo as it will lie neatly in your pot, feafon it with
cloves^
554 P O T T I N G.
.cloves, ihtce, Jamaica pepper and black pepper
beat fine» mixed with falr^ a litile fal prunella bniifcd
fine> and rub the bone with it ; feafon it with a little
fpice, poor clarified butter over it till it is covered,
and bake it well ; when it is taken out of the oveO|
take it out carefully, and put it on a coarfc cloth to
drain; when cold leafon it well, and lay it in the
pots, and cover it with clarified butter.
Or this way : fcale and clean your ialmon, cot it
down the back, dry it well with a cloth, and cut it
as near the fliape of your pot as you can ; take two
nutmegs and one ounce of cloves and mace beaten,
half an ounce of white pepper, and one of faltj
then take out all the bones, and cut the jowl belovr
the fins, and cut off the tail, feafon the fcaly fide
firft, lay that at the bottom of your pot, then nib
the feafoning on the other fide, cover it with a diib,
and let it (land all night ; put it in double, the fcaly
fide top and bottom *, before you put it in the poti
^ put fome butter at the bottom, and when it is io
put butter at the top, cover the pot with a ftiff
coarfe palle, and bake it three hours, if a large fifli;
if a fmall one, two hours ; and when it is taken out
,of the oven, lee it Hand half an hour, then uncover
I it, and raife it up at one end, tha^ the gravy may
run out; then put a board or trencher, with a
weight upon it, to prefs out the gravy j when the
butter is cold take it off clear from the gravy, add
fome more to ir, and put it in a pan before the fire;
when it is melted pour it over the falmon, and whca
it is cold tie paper over it, and keep it in a cool dry
place. As to the feafoning, it muft be regulated
according to your palate, more or lefsi and be furc
that no ^ravy, or whey of the butter is put into your
pots, as that will prevent its keeping long good.
Note, In this manner you may pot carp, tcncbi
I or trout, and many oilier forts of filh*
Piki
^^
POTTING. 555
Pike.
TAKE and fcale it clean, cut off the head, fplit
it and take out the chine bone ; then drew all over
the infide with bay fait and pepper^ roll it up round,
and lay it in a pot, cover it with butter, and bake
it an hour; then take it out and lay it on a coarfe
<:loth to drain ; when it is cold put it into the pot,
and cover it with clarified butter. You may ufe a
little beaten cloves and mace, with the bay fait and
pepper, if you like it.
Chars.
, THESE filh are peculiar to the lakes in Weft-
moreland, and much admired, and are potted thu5 :
flcin, gut, and walh them clean, cut off the beads,
^ns, and tails, fcour them well with fait, and wipe
them dry with a cloth ; turn them round in round
pottiog-pots, or lay them lengthways in a long pot-
ting-pot ; firft feafon them with beaten cloves, mace,
pepper, and fait, cover them with butter, and bake
them half an hour in a quick oven; then take them
out, and lay them on a coarfe cloth to drain ; when
they are cold^ feafon them afrelh, and lay them in
your pots ; then take the butter they were baked' in
clean from the gravy of the fifh, put it in a difh be-
fore the fire to melt, and ^hen it is melted pour the
clear butter over the filh, and when they are cold
put a little more clarified butter half an inch thick
over them, and tie them over with paper.
Lampreys.
SKIN them, citanfe them with fair, and wipe
them dry with a cloth; feafon them with beaten
mace, cloves, nutmeg, pepper, and fait, lay them in
a pan, cq,i^^x them with clarified butter, and bake
them one hourj when they are baked, order them
(Jie fame as the chars.
Eels.
I
556 POTTING.
Eeb.
TAKE the largeft eels yoa cin ^U &«» got,
and wa(h them cltan, fcour them with kit, and d^
them with a cloth i cut tliem in picsctis about four
inches loog, feaibn them with beaten cloves, mace,
ntMiBf g, pepper, falt^ and a little fal prunella beat
igioej lay them in a pan, cover them with clarified
buuer, and bake them half an hour in a quick o?co;
(if a flow oven longer, but that mufl: be detercniixd
according to the fize of your eels) when they arc
baked, take them out of the butter with a fork, and
lay them on a coarfe cloch to drain ; when they arc
cold, feafon them again with the fame feafoning,
only leave out the fal prunella, lay chem in your poo
dofe ; then take the butter clean off the gravy tiiey
were baked in, and fet it in a difh before the fire;
when it i& melted^ pour the clear butter over the
eels; and when it is cold, clarify a little moce b«ttet
and put over it; then tie them down with paper.
You ma^ bone the eeis if you chufe it^ but then do
not put m any fal prunella.
Lobjiers.
TAKE a fine live lobfter, or two middUng-fized
ones, put a fkewer in the vent to prevent any water
getting in^ and boil it for three quarters- of an hour;
when It is done,, pick all the meat out- of the bodf,
cjaws, aiKi tail, (be fure to put in the fpawn if 70U
have any) and beat it to a pafte in a oaarble niorcir;
melt a quarter of a pound of good frefli butter and
put in it, feafon it with beaten cloves, mace, nut-
meg, pepper, and flit to your palate ; when it is
beat fine put it down as clofc as you can in your
pots ', clarify fome butler and put over it a quarter
of an inch thick; wten- is is cold tie- it over with
paper. Of you nna? pai the nieat in as whole- as you
can i take it out of the tailj daws, and body,* Uy
it
POTTING* SS7
it as cloTe as jeu can togecher, leafon it with beaten
cloves^ mace, nutmeg, pepper^ and lalt, and pour
clan6ed butter over it.
Note. You may pot crabs, or any other krgc
fticll-fi(h in the fame manner. •
«
LITTLE COLD DISHES.
Salamungundj .
TAKE two pickled herrings and bone them, a
handful of parfley picked and waflied clean, the
bread of a rOaded chicken or fowl, and the legs
feparate, (take off the (kin of tlie chicken or fowl)
four eggs boiled hard, chop all feparate very fine;
that is» the herrings by themfclves, the whites and
yolks of eggs, the breafl: and legs of the chicken or
ibwl, and the parfley by themfelvcs •, fcrape or chop
fome boiled lean ham very fine, or fonie Dutch or
hung beef*, turn a fmall China difli bottom upper-
moft in another China dilh, juA to fie it, then take
a tca-fpoon and lay every thing feparate in (hapes ;
that is, a fhape of parfley, then of herrings, then of
eggs, and fo on till you have covered your dilh, and
all your ingredients are ufcd j garnifli the edge of
your difh with curled parfley or flowers ; or in.
winter chop a few capers and anchovies fine, and
garnifli it with them.
Or in this manner: if you want it for a middle
difl), take a round difl), and turn a fmall China
bafun upflde down in it, then with a tea-fpoon lay
your diflerent things in ftiapes on it; pur a fprig of,
myrtle, or a bunch of flowers in the middle, and
garnifli as before. ^
You may ufe cold veal, beef, mutton, or pork
boiled, beet-root, apples, onions, cellery, or any
thing you fancy chopped fine^ the more different
colours
5s8 POTTING.
colours you have» the better it looks, as it is more
fancy than otherwife> which mud dircft you. Ic is
impoflible for me to direft fo minutely as I could
wifh.
Dutch or Hung Beef,
BOIL a piece of Dutch or^hung beef, and when
it is cold fcrape it fine« or grate it with a gracer,
put it in a fmall difh heaped up as high as you cu,
adid garnifh it with curled parfley or flowers.
Dutch or Hung Beef on Tops and Bottom.
TOPS and bottoms are a kind of bifcuic bought
at the bifcdit-bakers : Take and boil a piece of
Dutch or hung beef, and fcrape or grate it, fplit
the tops and bottoms in two, and butter tbem^ heap
the beef on them, and pile them up in a difh as
high as you can -, flick curled parfley in them, afld
garnifli the edge of the dilh with curled parfley of
flowers. It is a pretty corner dilh for fupper.
Dutch or Britijh Herrings,
TAKE and wafh them, peel the Ikins off and
pick the flcfli from the bones; peel them in fmall
long pieces, lay them in a difh, and garnifli with
curleci parfley.
Ham.
TAKE a piece of lean boiled ham, and fcrape
or grate it, heap it up high in a fmall difh, and ffX-
nifb it with curled parfley*
CHAP.
[ 559 ]
r^l
' CHAP. XXX.
CARVING.
*
To cut up a Turkey^
RAISE the leg, open the joint, but be fure not
to take oflT the leg ; lace down both fides of
the breaft, and open the pinion of the bread, but
do not take it off, raifc the merry. thouglit between
the breaft-bone and the top, raifc the brawn, and
turn it outward on both fides, (but be careful not to
cut it off nor break it) divide the wing pinions from
chc joint next the body, and ftick each pinion where
the brawn was turned out, cut off the flilrp end of
the pinion, and the middle piece will fit the place
exaftly.
A buftard, capon, or pheafant, is cut up in the
fame manner.
To rear a Goofe.
CUT off both legs in the maimer of (houlders of
lamb, take off the belly- piece clofe to the extremity
of the bread, lace the gopfe down both fides of the
bread, about half an inch from the fl^arp bone^
divide the pinions and the flefh fird laced with your
knife, which mud be raifed from the bone, and
taken off with the. pinion ftom the body; then cut
off the merry-thought, and cue another (lice from
the bread-bone quite through; ladly, turn up the
carcafe, cutting it afunder, the back above the loin
bones.
^z COLLARING-
fi^ar yoo can get^ and two pounds of . common fiilt,
all mixed well cogeUter* t^rn it every day, and rob
ic with the brine for a fortnight; then take it out of
the pickle, wa(h ic wel/, a^d wipe ic dry wkb a
cloth ; take a quarter of an ounce of cloves, the
fame of mace, twelve corns of al^-fpice, one nut-
meg, and beat them fine, mix them with a fpoonfM
ef pepper, a large hand£u) of parfley and all forts of
fweet herbs chopped fine, and a little lemon-pcd;
fprinkle them a)l over the beef, and roll it upas
tight as you can j put a coarfe cloth round it, tie it
round tight with beggars tape, land boil it in a large
copper of water J if large, fix hours; if fmall, five?
then take it out, and fre(h tit each end with pack-
thread, put it in a prefs, (if you have no prci's puc
K between two boards, with a Urgp weight apon ic,
till it is cold) then take it oujt of the binding, cut
ic acrofs in thin dices, put it in a dilb^ ^d gariiHh
^ith curled parfley.
Brtaji <kf VeaU
TAKE a fine large breaft of veal, bdne it, vA
take off the outfide &in, beat it wefl with t rdHing- j
pin, rub it over with the yolk of an egg, and Ibtjy
over it a quarter of an ounce of beaten cloves and
mace, half a nutmeg, a little pepper and fair, bm^
fweet herbs and parfley ihred fine, and a little lemon-
peel ; then roll it- up tight, wrap it in a clean clorli,
bind it round with beggats tapr, and boil it two
hours and a half in plenty of water ; (obfcrve tto
your wat^r boils before y^u j|ut {t in) ^^ >^ '^
done take it our, tie it at each end afreih with pclc-
thread, and prefs it in the fiime manner as the beef;
when it is cold take it out of the cloth, andputic
In a pickle made as follows: to a pint of ialt m'
water pot half a piat of good vinegar; wbeflfw*
«lfe it take k out and cut ic acrofs^ lay it inKbH^
and garnifli ic with parfley.
C O L L A R I N <?• ^6j
Galkntine of a Breaji of Veal.
TAKE a fine large bread of veal, bone it, and
take oflf the outfide fkinj beat it well whh a rolling-^
pin, rub it over with the ydk of an egg, feafoo it
with pepper, fait, beaten cloves and mace; then
make aumlcts of different colours thus: take the
yolks of twenty-four eggs in three feparate parcels^
beat them well,, colour one green with the juice of
fpinacb, another with cochineal boiled in a little
brandy, and the other plain ; rub three foup plates
with a little fwcet oil, and put them in feparatelys
have a broad ftewpart with fomc water boiling, fuf-
ficient to come up to the edge of the plate, put in
the plates, cover them over with three plates, and
let them boil gently till the aumlets are done; then
take them out, turn them out of the plates, cut
them acrofs in flips, and lay them on the veal, firft
gr^en; then red, then yellow, till you have covered
the veal; then roll it up tight, put a cloth tight
round it, bind it well with a fillet, and boil it in
plenty of water for two hours and a half; then take
it up, tie the ends clofe with packthread, and prefs it
the fame as collared beef; when it is cold untie it,
cut it in fliers acrofs, lay it in a di(b, and garnilh
with curled parfley.
Venifon.
TAKE a bread and neck of venifon together^
bone it, and take off the (kin and fmews, cut it
into three fquare collars, and lard it with fat bacon^
ieafon it with beaten mace;^ cloves, nutmeg; pepper^
fait, and fweet herbs chopped fine; roll up your
collars tight, tie them clofe with coarfe tape, piK
them into deep pots, fprinklc fome of the leafoning
over them with frefh butter and fome bay-leaves,
And over all fomc beef-fuet fhred fine ; then put a
coarfe pafte over your pots, and bake them four or
O o a five
564 COLLARING.
five hours ; then take them out of the oven, and let
them (land a little ; take out your venifon, and let it
drain well from the gravy, add more butter to the
fat, and fet it over a gentle fire to clarify ; then take
it off, let it ftand a little, and Ikim it well; have
pots ready to hold each collar, put them in, drew a lit-
tle of the fame feafoning over them, and cover the veni-
fon with your clarified butter and fat, but befurtit
is one inch above the venifon ; when it is thoroughly
cold tie it down with double paper, and lay a clean
tile on the top ; when you want to ufe a pot, pot it
a minute or two in boiling water, and ii will turnout
whole ; put it in a dilh, and (lick it round with bay-
leaves, with a fprig of myrtle at the top,
Calfs Head.
TAKE a calPs head with the Ikin on, and fcald
the hair ofF, rip it down the face, and take the fkia
and meat clean off the bones, fteep it in warm milk
till it is white ; then lay it flat, rub it over with the
yolk of an egg, and ftrew over it beaten cloves,
mace, pepper, fait, fwect herbs and a handful of
parfley chopped fine, two fcore of oyftcrs blanched
and chopped fine, half a pound of beef-marrow
chopped fmall, and lay them all in the inlide of the
fkin -, cut off the ears, cut them open, and Jay them
flat on the thin part -, roll it up tight, (but begin at
the thin end firft) bind it hard with a fillet, wrap it
in a clean cloth, and boil it gently for four hours j
when it is done tie it tight at each end, and prefs it
the fame as beef 5 when cold put it in a pickle, the
fame as a breaft of veal, and when you ufe it cut it
acrofs, put the dices in a diih, and garniOi with
curled parfley.
KILL a fine young roafting pig, fcald off the bair«
and draw out the intrails, wafh it clean, and with 1
■ Iharp
COLLARING. s^S
fharp knife rip it dowji the belly, and take out all
the bones, rub it over with the yolks of eggs, and
feafon it with beaten cloves, mace, pepper, fait, and
a few fage-leaves chopped fine ; make aumlets the
fame as for a breaft of veal in gallcntine, put them
on in the fame manner, roll it up tight, put it in a
cloth, bind it with a fillet^ and boil it two hours in
plenty of foft water; put into the water half a pint
of vinegar, a bundle of fweet herbs, a handful of fait,
and when the water, &c. boilsputitin; when it is done
take it out, and tie it afrefli at each end with pack-
thread ; when it is cold put it into an earthen pan,
with the liquor it was boiled in ; when you want to
life it take it out, cut it acrofs in thin (lices, put it
in a difh, and garnifli with curled parfley.
Salmon.
TAKE a fide of falmon, cut ofi* about a pound
of the tail, w"a(h your large piece very well, dry it
with a cloth, and rub it over with yolks of eggs; theii
make a force-meat with the remains of the tail you
cut off, with about a fcore of oyilers parboiled, the
meat of a lobfter, the yolks of four eggs boiled hard,
fix anchovies, a handful of fweet herbs and parfley
chopped fine ; feafon all thefe with beaten cloves,
mace, pepper and fait, put in a handful of grated
bread, mix it up with the yolks of fix eggs into a
pafte, lay it over the falmon, roll it up tight, roll a
cloth round it, and bind it with broad tape ; then
boil it in water, falt^ and vinegar, a bunch of fweet
hc^bs, fliced ginger, and nutmeg -, let it boil gently
for two hours ; when it is done take it up, tie both
ends afrelh with packthread, put it into your foufing-
pan, and wh^n the liquor is cold put it to your fal-
mon, and keep it covered till you want to ufe it ;
then take it out, cut it in flices, put it into a difli;
and garniftiwith parfley.
O o 3 Eels.
566 SALTING AND SOUSING.
Eels.
TAKE as many of the Jargcft eels you can get
as you want^ fkin chem, but do not open the bellLes,
flic them down the back, cut off* the beads, and cue
out the bones^ take out the guts, wipe the eels dcy
with a cloth, rub the infide over with the yolks of
eggs, and drew over thetn beaten cloves, mace, nut«
meg, pepper and fair, all forts of fweet herbs and
plenty of parfley (bred fine *, begin at the tail-eod,
and roll theoi up tight, roll a cloth round theno, and
tie it tight at each end ; have a faucepan of water
boiling, with half a pint of vinegar, one ounce of alU
fpice, and a bundle of fweet herbs i boil them ac-
cording to the fize of your eels till they are tender;
then take them out, and when the liquor is cold put
them into an earthen pan, and pour the liquor over
them ; when you want to ufe them take them out,
put them in difh, either whole or cut in flicesj and
gamifc with parfley.
CHAP. XXXIL
SALTING AND SOUSING.
Pork Hams^
AFTER your hog is killed^ cut the leg and
part of the hind-loin together^ cut it handfomc
for a ham ; then rub it well with common fait, and
jet it lay on a board twenty- four hours ; then fot
every ham take four ounces of bay-falt, two duoca
of falt-petrc, two ounces of fal prunellay beat them
fine^
SALTING ANP SOUSING. ^67
fine, and mix theiu with half a poutfid of coarfe
fogar and two. pounds of common fait; rub the
hama well with it| and lay them in a falcing-pan, or
hollow tray, and turn and rub them with the brine
every day for a fort^night 1 then take thern our, and
wipe them dry with a cloth, and fmoke them with a
faw-duft fire, with three or four handsful of juniper
berries in it, till they are thoroughly dry j then hang
them in a cold dry place, but be fure you do not let
them touch againft a wall, nor againft one another^
In this manner you may cure neats tongues, and
either fmoke them, or boil them out of the pickle.
Beef Hams.
TAKE the leg of a fat but fmall Scotch or Welch
ox, and cut it ham fafhion ; take four ounces of
bay-falt, two ounces of falt-petre, and two ounces
of fal prunella, beat them fine, and mix them with
half a pound of coarfe ftigar, two pounds of com-
mon fait, and a handful of juniper berries bruifcd ;
(this quantity, for about fifteen pounds weight, and
fo on accordingly) rub it well with the ingredients,
and turn it every day for a month ; then take it our,
and rub it with bran or faw-duft, dry it the fame
as pork hams, and then hatig it in a coal dry place ;
you may cut a piece off to boil, cr cot it in rafliers,
as you want to ufe it, either as Dutch beef, or like
ham, with poached eggs, or boil it altogether, by
obferving the direAions given for boiling hams.
Fieal Hams.
TAKE a leg and part of a loin of veal together,
and cut it like a ham ; take four ounces of bay-falt,
two ounces of falt-petre, two ounces of fal prunellaj
and a handful of juniper berries, all bruiled fine;
mix them with half a pound of coarfe fugar and a
pound of common fait ; rub the ham well, and lay
0 0 4 it
568 SALTING and SOUSING.
it ii> a hollow tray, with the back-Hde downwards^
turn it, and rub it well with the pickle every day for
a fortnight ; then dry it the fame as pork hams.
Yoii may boil it, or parboil and roaft it, which yod
plcafe. This pickle will be fine to cure pork in.
Mutton Hams.
TAKE a hind quarter of fat mutton, cut it like
ham, and cure it the fame as a veal ham ; then boil
K, cut it out in rafters as you warrt it, and juft warm
theni through on a gridiron. A leg of mmcon may
be pickled in the lame manner. , .
Tongues.
TAKE two fine neats tongues, cut ofi^ the roots,
and cut a nick in the under-fide, wafli them clean,
and dry them with a cloth i then rub them with
common fait, and lay rhem on a board all night ^
the next day take two ounces of bay«falt, two ounces
of fak-petre, one of fal prunella, and a handful of
juniper berries, all bruifed fine; mix them with a
quarter of a pound of coarfe fugar and one pound of
common fait ; rub them well with the ingj^dients,
put them in a long pan^ and turn and rub them with
the pickle every day for a fortnight ; then either
dry them, or dreis them out of the pickle.
Dutch Beef.
TAKE the lean part of a fine buttock of beef, rub
it well wich coarfe fugar, and let it lay in a pan or tray
two or three hours, turning and rubbing it two or
three times j then take half a pound of bay. fait, two
ounces of falt-petre, two of fal prunella, a handful of
juniper berries bruifed fine, and a pound of common
fait ; rub it well with them, and turn and rub it with
the pickle for a fortnight j then roll it tight in a
coarfe cloth, put it in a chcefe-prcfs a day and night,
apd then hang it to dry in a wide cnimney ^ whea
yQtt
■■^
■'■^
SALTING AND SOUSING. 569
you boil ic put it in a cloth, and it will eat as fine as
Dutch beef.
TorkjJnre Hung Beef.
TAKE a buttock or ribs of beef, (cut the buttock
in two) take half a pound of bay fait, four ounces
of falt-petre, four ounces of fal prunella, and two
handstul of juniper berries^ all bruifed fine; mix
th(^ni with a pound of coarfe fugar and three pounds
of common fait, (this will ferve for twenty pounds
•weight) rub the beef well with the ingredients, lay
it in a hollow tray or pan, and turn and rub it every
day for a fortnight with the pickle \ then take it out,
dry it with a cloth, and hang it up to the kitchen
cieling, or in a chimney where there is not too grea.t
a fire, to dry ; then boil it as you want it, or cut it
in rafhers, and broil it. You may, before you broU
jr, dip it in warm water, and it will eat i^ne.
Bacon.
IN making of bacon, different parts of England
have different methods, as for inftance, Hampfliire,
Wiltlhire, and Berkfhire, &c. &c, they always finge
their hogs, and never cut the hams o(F, only cut off
-the chine and fpare-ribs; in Yorkftiire and the
Northern counties they fcald all the hogs, becauic
they cut off* the hams, fpare-ribs, and chine, and
then afterwards fait them thus: rub them well with
common fait, and lay it on a board, for the firft
brine to run away, for twenty-four hours; then tak'e
for every fide of forty or fifty pounds a pound of
bay-fak, a pound of falt-petre, two ounces of fal
prunella bruifed fine, and mixed with four pounds
of common fait; rub your pork well with the fair,
and put'it in your faking pans at full length; turn
^nd ftib it with the brine every day for a fortnight '•
^hen take it out, llrew it all over with bran- or faw^
570 SALTING AKo a^OUSINa
duft» and hasg it ii> a wood fmoke till it is dry thea
hang it in a cool, dry place, but take care it doa
not touch the wall , as that will make it fweat and
Ipoil it.
WefipbaUa Bacan.
TAKE the fide of a fine hog, and make the fol-
lowing pickle: take a gallon of pump water, tw6
pounds of bay-falty the lame of white fah, a pound
of petre-falt, a quarter of a pound of falt-petrc, a
pound of coarfe fugar, and one ounce of focho tied
in a rag; boil thefe all well together for half an
hour, and let it ftand tiH it is cold ; then put in the
pork) and let it lay in the piekle for a fortnight;
then cake out the pork, rub it over with faw-duft^
and dry it the fame as hams.
Note. You may make Weftphalia hams the (ame
way ; or you may piekle tongues in the &me pickfe,
only mind to put them in pump water for fix or
eight hours, wafh them well out, and dry them with
a cloth before you put them in the pickle.
Pickled Pork.
AS many people have various ways in pickltiig
pork, it is almoft impoffible to give dired^iona for
pickling it \ fome people love ic pickled with pkifl
lalt, legs efpecially ; others in this nianoer : have a
tub, and lay a layer of falc at the bottom ; thea
mix one-third of falc petre beaten with two-tbirdt
of white fait i cut your pork in pieces^ rub it wcH
with the fait, and lay ic clofe in the tub, with a layer
of fall between every layer of pork» till the tub if
full ; than have a cover, juft large enough to fit the
iofide of the tub, put it on, and lay a gi<eac weight
at I he cop, and as the fak melts it will keep ic cfefej
when you want to ufe it take a piece ouc^ and mind
to put the cover on again, and it will keef good a
long lime
Sbam
iWV
SALTING AND SOUSING. 571
Sham Brawn.
TAKE the bcUy-piccc and head of a young
porker^ rub it well with falt-petre^ kt it lay thtee
or four days, and iva(h it clean ; boil the head» take
ofiF all {he meat, and cut it in j^ieces.; have four
neacs feet boiled tender^ take out the bones, cue
the fleih in thin dices, mix it with the head, lay
it in the belly-piece, roll it up tight, bind it round
with a (beet of tin, and boil ic four hours ; take it up,
and fet ic on one end, put a trencher on it within
the tin, and a large weight upon the trencher, and
let it (land all night; in the morning take it our,
and bind it with a fillet, put it in fpring water and
fait, and it will be fit for ufe : when you ufe it, cut
it in dices like brawn, and garnidi it with parfley.
Obfcrve to change the pickle every four or five days,
and it will keep a long time.
A Hurkey foufed^ in Imitation of Sturgeon^ .
YOU muft take a fine large turkey, drefs it very
clean, dry and bone it, and then tie ic up as you do
fiurgeon; put it into the pot you boil it in one quart
of white wine, one quart of water, one quart of
fiood vinegar, and a very large handful of fait ; let
It boil^ ikim it well, and then put in the turkey ;
when it is enough take it out, tie ic tighter, and
let the liquor boil a little longer ; (and if you think
the pickle wants more vinegar or fait, add it) when
it is cold, pour it upon the turkey, and it will keep
fome months, covering it clofe from the air, and
keeping it in a dr^, cool place. Eat it with oil, vine*
gar, and fugar, jud: as you like it. Some admire
it more than fturgeoa. It looks pretty covered with
fennel for a fide didi.
Tigs
572 SALTING and SOUSING.
Pigs Feet and Earsfoufed.
AFTER you Have cleaned your pigs feet and
cars, boil them cilt they are tender ; then boil as
much I'pring water, with fait and iqoegar in it, as
will cover them ; when both are cold, put the feet
and ears iri a pan, and pour the pickle over them;
and when you ufe them, take thern out, fplit them
in two, aitd lay them in a di(b ; chop fome green
pariley and fhallot fine, mix it with oil and vinegar,
and a fpoontul of muftard, and pour over them-,
QT put them into a batter, and fry them, with but-
ter and muftard in a boat^
J Mackrel Soufed.
' PUT fome fpring water into a fifli-kettle, with a
handful of fait, half a pint of vinegar, and a few
bay-leaves, and make it boil; then put in your
mackrel, (oblirv? they arc covered with the liquor)
and boil them twenty minutes very gently, then
take them out, put them in a long pan, and pour
the liquor over them ; and when they are cold, put
fhcm in a difli, with fome of the liquor, and gar*
nilh. with green. fenneU
CHAR
^m
I 573 ]'
CHAP. XXXIII.
P I C K L I K G.
•• r
• m t
Proper Rules to be ohferved'in Pickling.
AS pickles are a very nec^^flfary artirle in all
families, it is reouifite that every houfe^
keeper fhould malce her own, and not be obliged
to buy them at (hops, where they are often badly
prepared, by- putting in pernicious ingredients t(>
pleafe the eye. Stone jars, well glazed, are beft for
all kinds of pjckles to be kept in ^ they arc, to be
fure, cxpenfive at firft, but, with care, they will lad
many years, and in the end, be found cheaper than
earthen veffels; ay it has, by experience, been founds
that fait and vinegar will penetrate tll^rough common
earthen veffels., and leave the pickks <lry, efpcciall jr
when put in. hot. -When you take out any pickles
never put your hands in, but mAkc ufe of a woodeil
fpoon kept for that purpofe, otherwife your pickles
will fpoil foon ; aitd always take care that they are
covered with vinegar, and tie them down dole alter
you take any out ; by this method, . and obferving
the different receipts, you can never err. As yincr
gar is the grand menftruum for all kinds of pickles,
ic will be proper to give directions for making it.
White Wine Vinegar.
AS this vinegar, by the name, is thought to be
made from, white wine only,, it is proper to give dir
regions for making it : when you brew in the m(>ntb
of March or April, take as much fweet wort.o/ jh€
firft running as will ferve you the year, boil it with-
out hops for half an hour, and then put it in a
cooler y
574 PICKLING.
cooler; put Ibme good yraft upon ic, and work it
well i when it is done workings break the yeaft into
it, and put it into a caflc, but mind to fill the calk,
and (et it in a place where the fun has full power on
it ; put DO bung in the bung*hole» but pur a tile
over it at night, and when it rains ; (but when it is
fine take the tile off) let it (land till it is quite (bur,
which will be in the beginning of September ; then
draw it off from the fettlings into another calk, let
it (land tilt it is fine, then draw it of for ufe.
If you have any white wine that is tart put it in a
caik, and treat it in the fame manner; or cyder
may be done the fame way i a caflc of ale turned
four makes ale vinegar in the fame manner; but
none of thefe are fit for pickles to keep long, except
the firil white wine vinegar.
Sugar Vinegar.
IN the month of March or April make this ▼ioc'^
gar as follows : to erery galk>n of fpring water yoii
ufe add a pound of coarfe Lifbon fugar^ boil it, and
keepfkimming it, as lortg as the fcum will rife;
then pour it into a cooler, and when it is aa cold as
beer to work, toad a large piece of bread, and nib
it oyer with good yeaft, and let it work till it has done
working; then beat the yeaO: into it. put it in a
traflc, and let it in a piaee where the rays o{ the fua
have full power on it ; put a tile over the bung«^hok
when it rains^ and every night, but rn the daytime,
when it is fine waether, take it off; and when you
find it is four enough, which will be in the month
t>f Augufti (but if it is not four enough^ let it Aand
till it is) then draw it off, put it into a clean caft^
Md thmw in a handful or ifmglafs ; let it ftasd
till it is fine, then draw it of for ufe»
EUkr
^
P I; C.K L I N G. S7$
- E/Jer Vinegar.
TAKE two pounds of the pips of clder-flowcrSt
and put them in a. Hone jao with two gallons o£
white wine vinegar-, let thc.m ftcep, and. ftir theiq
every day for a fortnight ; then ftrain the vinegar from
the flowers,prefs them clofe, and let ic ftand to fetde;
then pour it from the fctrlings^ and put a piece of
filtering paper in a funnel, and filter ic through ^
then put it In pint bottles, cork ix clofc> and keep
it for ufe.
tarragon Vinegar.
PICK the leaves off the ftalks of green tarragon,
juft before it goes intq bloom, artd put a pound
weight to every gallon of white wine vinegar, and
treat it in the fame manner as elder vinegar.
Wainuts Green^
TAKE the largeft and cleareft walnuts you can
get, pare them a$ thin as you can; have a tub of
Ipring watel- (landing by you, and throw them in as
yoU pare them j put into the water a poimd of bay-
fak> let them lay in 'the water iwcnty-fbur hours.
and then take them out ; then put them into a ftbne
jar, and between every layer of walnuts lay a layer
of vine-leaves, and at the bottom -and top^ fill it up
ivith cold vinegar, and let them ftand all night)
then pour that vinegar from them into a copper^
with a pound of bay-falt, fet it on the fire, let it
boil, then pour it hot on your nuts, tie them' oveir
ivith a woollen doth, and let tlHsm ^nd h week)
^fcen pour that pickle ftway, rub your ntits clcaA
with a piece of flannel, then put them again into your
jir with, Vine-kavefr as above, and boil frcfh vine-
gar J put into your pot, to every gallon of vinegar,
a Amnieg (Iked, cut four large rac^s of ginger, at
%uatttr <Mf ftfl dunce of mace> the lame of cloves, a
3 quarter
576 PICKLING.
quarter of an ounce of whole black pq>per, and
the fame of Ordingal pepper; then pour your vine*
gar boiling hot on your walnuts, and cover tbetn
with a woolen cloth ; let them ftand three or four
days, fo do two or three times; when coldj put in
half a pint of muftand-feed, a large flick of horfe*
raddifl) diced, tie them down clofe with a bladder,
and then wirh a leather: they will be (it to eac in a
fortnight ; take a large onion, (tick the cloves in it,
and lay it in the middle of the pot* If you pickle
them for keeping, do not boil your vinegar ; but
then they will not be fit to eat under fix months;
and the next year you may boil the pickle this way.
7hcy will keep two or three years good and firm.
Walnuts White.
TAKE the largeft nuts you can get, juft before
the fhell begins to turn, pare them very thin till the
white appears, and throw them into fpring water
.with a handful of fajt as- you pare them ; let them
ftand in- that water fix hours, lay on them a thin
board to keep them under the water; then fet a
(lew-pan on a charcoal fire, with clean water^ take
your nuts out of the other water, and put them into
the flew'pan ; let them fimmer, but not boil, four
or five minutes ; then have ready by you a pan of
fpring water, with a handful of white fait in it, and
fiir it with your hand till the fait is melted ; then
take your nuts out of the ftew-pan with a wooden
ladle, and put them into the cold water and fait ;
let them ftand a ijyarter of an hour, and lay the
board on them as before^ (if they are not kept
OLinder the liquor they will, turn black) then lay than
pn a cloth, and cover them with another to dry;
then carefully wipe them with a (oft cloth, put them
into your jar or glafs, with fome blades of mace,
jand nutmeg fliced thin ; mix the fpice between yo«K
nuts,
^
P I 'C K L^I N G* S77
nuts, and pour diftillcd vinegar over them i firft let
your glafs be full of nuts, pour mutton fat over
them, and tic a bladder and then a leather over
them*
• Walnuts Black.
YOU muft take large- full grown nuts, at their
full growth, before the.y are hard, lay them in fait
and water, and let them lay two days ; then (hifc
them into freQi water^ and let them lay two days
longer; then fhift them again, and let them lay
three days ; then take them out of the water, and
put them into your pick)ing-jar •, when the jar ia
half full, put in a large onion ftuck with cloves ; to
a hundred of walnuts put in half a pint of mullard-
feed» a quarter of an ounce of mace, half an ounce
of black pepper, half an ounce of all*fpice, fix bay.
Jeaves, and a flick of horfe-radi(h j then fill your
jar, aind pour boiling vinegar over them, cover
them with a plate, and when they are cold tie therh
down with a bladder and leather, and they will be
fie to cat in two or three months. The next year,
if any remain, boil up^our vinegar again, and (kim
it} when cold, pour it over your walnuts* This is
by much the beft pickle for ufe, therefore you may
add more vinegar to it, what quantity you plcafe*
If you pickle a great many walnuts, and eat them
faft, make your pickle for a hundred or two, the
reft keep in a ftroog brine of fait and water, boiled
till it will bear an egg ; and as your pots empty^
fill them up with thofe in the fait and water. Take
care they are covered wjth pickle.
In the fame manacr you may pickle a fmaller
quantity, but if you^can get rape vinegar, ufe that
inftead of fait and water, treat them thus : put your
nuts into the jar you intend to pickle them in, throw
in a good handful of fait, and fill the pot with rape
P p Vinegar,
^
578 PICKLING.
vinegar^ cover ic clofe and let them Hand a fditni^it;
then pour them out of the por» whipe ic clean, a&d
jufl: rub the nuts with a coarfe cloth*; then put tliem
in the jar with the pickle as above. If you have
the beft fugar vinegar of your ow# makiog, you
need not boil it the firft year, but pour ic oa ccdd ;
and the next Vear^ if any remain, boil ic tip agao^
fkim it, put fre(h fpice to it, tod it will do i^in.
GerJdns.
TAKE five hundred gerkihs-, and have ready %
large earthen pan of fpring Water atid fait; to ev^
gallon of water put two pounds of iUt, mi!z it wtH
together, and throw in your gerkihs; wafli them
out in two hours, putthenfi to drain, tec diein be
drai'neid very dry, and put them in a jar; in dx
mean time^ get a bell mettle pot, with a galloa of
the beft white Wine vinegar, half an ounce of doves
and n^ace, ohe ounce of alUfpice, one ounce of
muilard-leedy a ftick of horfe-radifli cut in flices,
fix * bay-leave$> a little diH, two or three faces 0f
'ginger cut in pieces, a nutmeg cut in pieces, and
a handful of falt^ boil it up ' in the pot aln^cber,
and put it Over the gerkins \ cover them cl6fe down,
and let them (land twenty-four hours; then par
thetn' in your pot, and (immer them over the ftbfc
* till they are green ; (be (Careful not to let them boil,
' if you do ^ybu ViU Ijpoil them) Ihcn put them in
your jar, and cover them dofe doWn riU cheyaie
cold ; then tie them over wifh a bladd^, afnd lea-
ther over that, and put them in a cold, dry place.
Mind always to keep your pickles tied down clofe. Or
this way, after they have been 84 hours in the vine-
.^gar, pour the vinegar off from them, and make ic
boil; then pour it over the gerktns, cover then
. clofe, and repeat it every day till they are grees;
then tie them down with a bladder and le!it6cr,'iiKl
keep
jP r C K L I N G. 579
keep them In a cool dry place. By ihis method
they will keep goqd for three or four years.
Large Cucumbers in Slices.
TAKE the large cucumbers before they arc too
ripe, and flice them the thickncfs of a crown-piece
in a pewter difli; to every dozen of cucumbers flice
two large onions thin, and fo on till you have filled
your dilh, with a handful of fait between every
row; then cover them with another pewter diflb,
and let them (tand twenty-four hours*; then put
them into a cullendar, and let them drain very
■well i put them in a jar, cover them over with white
wine vinegar, and let them Hand four hours \ pour
the vinegar from them into a copper fauce-^pani and
-boil it with a little fait; put to the cucumbers :a
little mace, a little whole pepper, a large race of
ginger fliced^then pour the boiling uiriegaron thetn^
and cover them clofe ; when they are cold tie them
down, and they will be fit to eat in two or three
day^«
«
4/paragus.
TAKE the largeft afparagus you can get, cut qff
the white endd, and wa(h the green ends in fpring
' water ; then put them in another clean water, Ud
let them lay two or three hours in it; then have a
large broad fiew-pan full of fpring water, with ' a
* large handful of fait, fet it on the fire, and when it
boils piit in the grafs, not tied up, but loofej aAd
not too many at a dnie, for fear you fhould breilc
the heads ; juft fcald them, and no more ; take tl&a
out with a broad fKimmer, and lay them on a cloth
to cool. Then for your pickle take a gallon or
more, according to your quantity Of nfparAgU^, of
white wine vinegar, and one ounce of bayrfalt» faoil
it» and put your afparagus in yogt jari to .a.gtUpn
P p 2 of
f
580 *^ I C K L I N G.
of pickle put two nutmegs, a quarter of an ounce
of maccv the* fame of whole white pepper, and pour
the pickle hot over them ; cover them with a Hnca
cloth, three or four times double, let them ftand
a week, and boil the pickle ; let them ftand a week
'longer, boil the pickle again^ and pour it on hot as
before ; when they are cold, cover them • clofc wuh
a bladder ao.d leather.
Peaches. v
TAKE your peaches when they arc at their full
growth, juft before they turn to ripen; (be furc
they are not bruifed) then take fpring water, as
much as you think will cover them,, make it fak
enough to^bear an egg, with ^ay and common fall,
-an equal quantity of each -, then put in your peaches,
rand lay a ihin board over them, to keep them under
. ihe water ; let them ftand three days, then take
1 them out, wipe them very carefully with a fine foft
rdoth,. and lay them in. your glafs or jar; then take
as much white wine vinegar as will lill your glais Qr
jar \ to every gallon put one pint of the beft well-
made muftard, two or three heads of garltck, a
Vgood deal of ginger &icc4» half an <uii^;pf cloves,
mape, and nutmeg -» ipiii^ your pickle well together,
tand pour it over your peaches; tie. them cloife with
£a.bia(lder and. (either ; they will b^ fit to eat in two
r. ngii^hihs. You may, .with a Qoe p^njcnife, cut them
' acrofa^ take out the ftoi^es, $jl |hem with muf-
; it9r(j«^fred, garlicky horfe-radifi), and ginger, and tie
^ jthe(n . .together. Tou may pic^k nectarines and
I 0p(ri6Q(s«the fame way.
!' '/r ^;RadiJh,Pods.
^ < MAKE a fti^g pickle with cold Tpring water
ii^rJid bay^falt, ftr6ilg enough to bear an egg> theo
r {Alt.yeur podsin^ Uy a thin boird on .them^ to keq>
;. ^ than
PICKLING. 581
llieai under water^ and let them ftand ten days^
then drain them in a (leve, and lay them on a cloth
to dry; then take. white wine vinegar, as much
as you think will cover them, boil it, and put your
pods in a jar, with ginger, mace, cloves, and Ja-
maica pepper; pour your vinegar boiling hot on
them, cover them with a coarfe cloch, three or four
times double, thac the fteam may come through a
little^ and let them ftand two days. Repeat ihis
two or three times; when it is cold, put in .a pine
of muftard-fccd, fome horfe-radifli; and cover thcn^
clofe.
French Beans.
ft
FICKLE your beans in the fame manner as the
gerkins. ♦
Cauliflowers.
TAKE the largefl: and clofeft cauliflowers you
can get, pull them in fprigs, put them in an earthe^
di(h, and fprinkle fait over them ; let them ftan^
twenty-four hours, to draw out the water; then put
them in ajar, and pour fait and water boiling over
them ; cover them clofe, and let them ftand till the
next day ; then take them out^ an9 lay them on a
coarfe cloth to drain ; put them into glafs j^rs, and
put in a nutmeg diced, and two or three blades of
mace in each^jar ; cover them with diftilled vinegar,
and tie them down with a bladder, and over thac
leather. They will be fit for ufe in a month.
Beet'-Root.
SET a pot of fpring water on the fire, when it
boils put in your beets, and let them boil till they
are tender ; take them out, and with a knife take off
all the outfide ; cut them in pieces according to your
fancy, put them in ajar, cover them with cold vine-
gar, and tie them down clofe s when you ufe the
P p 3 bectt
>»>
^h PICKLING.
beet, take it out of the pickle, and cut it into wYm
ihapes you like ; put it in a little difh, with fonie of
the pickle over it. You may ufe it for faliads or
garni (h.
ff^Jbite Plums.
TAKE the large white plums, and if they have
ftalks let them remain on, and pickle them as you
do your peaches.
Onions.
,TAKE your onions when they are dry enough to
lay up for winter, (the fmaller they are the better
they look) put them into a pot, and cover them with
fpring water with a handful of white fait, and let
{hem boil up i then drain them off, take three coats
off, lay them on a cloth, and let two people take
hold of it, one at each end, and rub them back-
ward and forward till they are very dry ; then put
them in your bottles, with fome blades of mace and
cloves, a nutmeg cut in pieces, with fome double-
t}iftilled white wine vinegar ; boil it up with a litde
fait, let it ftand till it is cold, and put it over the
onions ; cork them clofe^ and tie a bladder and lea<»
ther over them.
Lemons.
TAKE twelve lemons, and fcrape them with a
"piece of broken glafsj then cut them acrofs in two
four parts downright, but not quite through, fi>
that thev will hang together; put in as much fait
as they will hold, rub them well, and ftrew thedi
over with fait ^ let them lay in an earthen di(h three
days, and turn them every dayi flit an ounce of
ginger very thin, and falted for three days^ twelve
cloves of garlick parboiled and falted three days,
.a fmall handful of muftard-feeds bruifed and fearced
through a hair ficve, and fome red India pepper;
take your lemons out of the fait, fqueeze them very
gently, put them into ajar with the fpicc and ingre-
dientSy
PICKLING. 583
dients, and cover them with the beft white wine
vinegar ; flop them up very clofe, and in a month's
tioae they will be fie to eat.
Mujhrooms White.
TAKE fmall buttons, cue oiF the ftalks, rub off
the ikins with flannel dipped in fait, and throw them
into milk and water; drain them out, and put them
into a (lew-pan, with a handful of fait Qvtx them;
cover them clofe^ and put them over a gentle (love
for five minutes to draw out all the water ; then put
diem on a coarfe cloth to drain till they are cold.
7(^ make Pickkfor Mujhrooms.
TAKE a gallon of the beft vinegar, and put \t
into a cold ftill ; to every gallon of vinegar put half
a pound of bay-falt, a quarter of a pound of mace,
a quarter of an ounce of cloves, and a nutmeg ciic
into quarters ; keep the top of the ftill covered witli
a white cloth, and as the cloth dries put on a wee
one ; but do not let the fire be too large left you
burn the bottom of the ftill \ dra^ it as long as you
tafte acid, and no longer. When you fill your bot*
ties .puc ipn your muih^ooms ; l^ere ai)d there put in a
few blades of mace, and a flice of nutmeg ; chen fill
the bottle with pickle ; melt fome mutton fat, ftrai^i
it, and pour over it; it will keep theip better than oiK
You muft put your nutmegs over the fire in a lit-
tle vinegar, and give it a boil while it is hot ; you
may dice it as you pleafe \ when it is cold it will not
cut for it will crack to pieces.
Mufirooms Brown.
AFTER you have cleaned them with a flannd
and fait as above, throw them into milk and water,
then lay them on a cloth to drain *, when drained,
put them into a jar; boil white wine vinegar enough
to cover them, with fpices in it, as before diredtcd,
pour it over them boiling hot; when they are cold tje
them down, or put them in botdesiand cork them tight.
F p 4 Codlings
^
584 PICKLING.
Codlings.
GATHER your codlings when they arc. the fize
of a large double walnut ; take a pan^ and put vine-
leaves chick at the bottom, put in your codlings,
and cover them well with vine-leaves and fpring
water ; put them over a Qow fire till you can ped
the (kins off; take them carefully up in a hair fieve,
and peel them very carefully with a penknife ; put
them into the fame water again, with the vine*leaves
as before; cover them clofe, and fet thtm at a dif-
tancc from the fire till they are of a fine green;
drain them in a cullender till they are cold; put
them in jars with fome mace, and a clove or two of
garlick; cover them with diftilled vinegar; pour
fome mutton fat over them and tie them down
With a bladder and leather very tight.
Fennel.
SET fpring water on the fire with a handful of
fait ; when it boils tie your fennel in bunches, put
them into the water; juft give them a fcald, and
lay them on a cloth to dry ; when cold, put them
in a glafs, with a little mace or nutmeg, fill it with
cold vinegar, lay a bit of green fennel on the top,
and tie over it a bladder and leather.
Grapes.
GET grapes at the full growth, but not ripe, cut
them in fmall bunches fit for garnifhing, put them
in a ftone jar, wjth vine-leaves between every layer
of grapes; then take as much fpring water as you
think will cover them, put in a pound of bay-falt«
and as much white fait as will make it bear an egg*
dry your bay-falt and pound it, it will melt the
fooner, put it into a bell metal or copper pot, boil
. it, and fkim it very well, and as it boils take the
black icum o|f| but not the white fcums when it has
boiled
PICKLING. 585
boiled a quarter of an hour, lee it ftand to cool and
(ectle; when it is cold, pour the clear liquor on
the grapes, lay vine-leaves on the top, tie them down
clofe with a linen cloth, cover them with a di(h, and
let them ftand twenty-four hours ; then take them
out, lay them on a cloth, cover them over with ano-
ther, and dry them between the cloths -, then take
two quarts of vinegar, one quart of fpring water,
and one pound of coarfe fugar; let ic boil a little
while, fkim it as it boils very clean, and 1ft it ftand
till it is quite cold ; dry your jar with a cloth, put
frelh vine-leaves at the bottom and between every
bunch of grapes, and on the top; then pour the
clear off the pickle on the grapes, fill your jar, that
the pickle may be above the grapes ; tie a thin piece
of boafd in a piece of flannel, Jay it on the top of
the jar to keep the grapes under the pickle, and tie
them down with a bladder and leather ; take them
out with a wooden fpoon, but be fure to make pickle
enough to cover them,
ft
Barberries.
TAKE white wine vinegar-, to every quart of
vinegar put in half a pound of fix-penny fugar j then-
pick the worft oi your barberries and put into this
liquor, and the beft into glafles ; then boil your pickle
with the worft of the barberries, and flcim it very
clean i boil it till it looks of a fine colour i then let
it ftand till it is cold before you ftrain it \ then ftrain
it through a cloth, wringing it to get all the colour
jou can from the barberries, and let it ftand to cool
and fettle; then pour it clear into the glafles in a
little of the pickle ; boil a little fennel ; when cold»
put a little bit at the top of the pot or glafsj and
cover it clofe with a bladder and leather. To every
half-pound of fugar put a quarter of a pound of
white fait.
Red
586 PICKLING.
Red currants are pickled in the fame manner.
You may pickle barberries thus : pick them clean
from leaves and fpotted ones, and put them into
jars I mix fpring water and fait pretty (Iropg and
put over, and when you fee the fcum rile change: the
£ilt and water, and they will keep a long time.
Re J Cabbage.
SLICE the cabbage very Bne crofs-ways« pi}t
it on an earthen difhj fprinkle a handful of fait ovtr
it« cover it with another diib, and lee it ftaod
cwenty*four hours; then put it in a cullender cd
drain, and lay it in your jar $ take white wine vine-
gar enough to cover ir^ a little cloves, mace, and
all-fpice i put them in whole, with one pennyworth
of cochineal bruifed fine ; boil it up and put it over
the cabbage hot or cold, which you like beft» cover
tt clofe with a cloth till it is cok], and then cie k
OTCr with leather.
Golden Pippins.
TAKE the fined pippins you can get, firec from
ipoLs and bruiies, put them into a prefer ying- pan of
cold fpring water, fet them on a charcoal fire, and
kt:ep them turning with a wooden fpoon till they
will peel, but do not Jet them boil i when they are
enough peel them, and put tliem into the water
again, with a quarter of a pint o^ the bed vinegar,
and a quarter of an ounce of allum ; cover tbem
very clofe with a pbwter di(b, and fet them on the
charcoal fire s^ain, (a flow fire not to boil) let them
fland, turning them now and then till they look
green ; then take them out, and lay them on ajcloch
to cool I when cold, make your pickle as for the
peaches, only inftead of made muftard, this muft
be mudard-feed whole, cover them clofe, and keep
them for ufe,
'Na^ertixm
^s
PICKLING. 587
Nafiertium Berries and Limes,
You pick them off the lime trees in fummer.
Take naftcrtium berries, gathered as foon as the
bioITom is off, or the limes, puc them in cold fpring
water and fait, and change the WAter for three days
fucccffivcly ; make a pickle of white wine vinegar,
inace, nutmeg, (lice fix ilzallots, fix blades of gar-
lick, fome pepper corns, fait, and horfe radifh cut
in dices; make your pickle very ftrong, drain your
berries very dry, and put them in bottles , mix your
pickle well up together, Tbut you muft not boil it)
put It over the berries or limes, and tie them down
trlofe.
Xoung Suckers 9 or young Artichokes before the
Leaves are bard
TAKE young fuckers, pare them very nicely,
(all the hard ends of the leaves and ftalks) and juft
fcald them in fait and water ; when they are cold,
{)ut them into little glafs bottles with two or three
arge blades of mace, and a nutmeg Diced thin ; BU
them cither with diftilled vinegar, or the fugar vine-
gar of your own making, with half fpring water.
Artichoke Bottoms.
BOIL artichokes till you can pull the leaves off^
then take off the chokes, and cut them from the
ftalk; (take great care you do not let the knife
touch the top) throw them into fait and water for
aa hour ; then take them out, and lay them on a
cloth to drain J then put them into large wide-
mouthed glaffes, put a little nmce and fliced nut-
meg between theii ; fill them either with diftilled
vinegar, or fugar vinegar and fpring water, cover
them with mutton fat fried, and tie them down with
a bladder aiid 4eather*
Samphire
588 PICKLING.
Samphire.
TAKE the famphire that is green, lay it in %
clean pan, throw two or three handsful of fait over
it, and then cover it with fpring water ; let it lay
twenty-four hours; then put it into a clean brafs
fauce-pan» throw in a handful of fait, and cover
it with good vinegar; cover the pan clofe, fet it
over a very flow fire, and let it (land till it is juft
green and crifp ; then take it off in a moment, (for
if it (lands till it is foft it is fpoiled) put it in your
pickling-pot and cover it clofe ; when it is cold w
it down with a bladder and leather, and keep it for
life. You may keep it all the year in a very ftroag
brine of fait and water, and throw it into vinegir
juft before you ufe ir.
Mock Ginger.
TAKE the largeft cauliflowers you can get, cut
off all the flower from the (lalks, peel them^ and
throw them into ftrong fpring water and fak for
three days ; then drain them in a fieve pretty dry,
and put them in a jar ; boil white wine vinegar with
cloves, mace, long pepper, and all-fpicc, each half
an ounce, forty blades of garlick, a (lick of horle*
radi(h cut in (lices, a quarter of an ounce of Cayan
pepper, a quarter of a pound of yellow turmeric
and two ounces of bay-fait; pour it boiling over
the ftalks, and cover it down clofe till the next day ;
then boil it again, and repeat it twice more; and
when it is cold tie it down clofe.
Melon Mangoes.
TAKE as manyigreen melons as you want, flit
them two thirds up the middle, and with a fpoon
take all the feeds out; put them in ftrong fpring
water and fait for twenty-four hours, and then dnia
them in a fieves mix half a pound of white muf*
tard^
P 1 C K L. I ]Sf G. 5^9
tard, two ounces of long pepper, the fame of alU
fpice, half an ounce of cloves and mace, a good
quantity of garlick and horfe-radiih cut in dices, and
a quarter of an ounce of Cayan pepper ; fill the
feed-holes full of this mixture, put a fmall (kcwer
through the end, tic it round Vvith packthread clofe
to the fkewer, and pQt them in ajar; boil up vine-
gar with fome of the mixture in it, and pour it over
the melons ; cover them down clofe, and let them
ftand till next day ; then green them in the fame
manner as you do getkins ybu may pickle larg^ cu<-
Cumbers the fame way ; tie them down clofe when
cold, and keep them for ufe.
Elder SboofJ in Imitation of Bamboo.
TAKE the largeft and oldeft (hoots of elder
-which put out in the middle of May; the middle
ftalks are moft tender and biggeft, the fmall ones
are not worth pickling; peel off the outward peel
or (kin, and lay them in a ilrong brine of fait and
water for one night j then dry them in a cloth, piege
by piece. In the mean time make your pickle of
half white wine and half beer vinegar ; to each quart
of pickle you muft put an ounce of white or red
' pepper* ^n ounce of ginger diced, a little mace^
and a few corns of Jamaica pepper-, when the fpice
has boiled in the pickle pour it hot on the (hoots,
. ftpp them clofe immediately, and fet the jar two
hours before the Bre, turning it often. It is as good
a w*ay of greening pickles, as frequent boiling.
You may boil the pickle two or three times, and
pour it on boiling hot, ju(t as jm p'eafe. If you
make the pickle of the fugar vrocgar, there muft be
one half fpring water*
• *
Indian
590 PICKLING.
Indian Pickle^ or Ticca Liilo.
TAKE a pound of race-ginger^ ^d lay it in wa«
ler one oight; then fcrape ic, cue it iq thin flices^
^uc CO ic Tome fait, and Ice it^^nd i^.the iun to dry;
Aake cwo ounces of long p<^pper, and prepare it as
the ginger, a pound of garlick.cuc in chin dices an^
lalced, and .let ic ftand three days; ctien walh ic well,
ialc ic again, and let it ftand.tbrce d^y^ longer ^ the^
v(a(b ic well, drain it, and^puc it in the fun to dry;
taHe a quarter of a pound of inuftai:d^(eeds brpifcd,
,and half a .quarter of an ounce oif turmeric ^ put
thefe ingredients, when prep^ed, into ^ Igrge flone
or glafs jar, with a gallon of good white wine vine-
gar, (tir it very often for a fortnight, and tic it up
. clpfe.
In this pickle you may put white cabbage cut in
quarters, and put it in a brine of (alt and water for tfar^
days; then boil fre^i falc and water^ and juft put in the
. cabbage to fcald ; prefs out the water, and put it in
> the fun to dry, in the fame manner you muft do cauli-
flowers, cucumbers^ melons, apples, French beans,
.plums, or any fort of fruit ; but take care they are
well dried before you put them into this pickk.
You need 4icvcr empty the jar, but as the pickles
are, in ieafon ; puc them in, and fupply thepi with
vinegar as often as there is occaHonl
.It you would have jour pickle look green, leave
.out the turmeric, colour them .as ufiial, ^nd put
them into this pickle cold.
In the above you may pickle walnuts in a jar by
themfelves: put the walnuts in wichouc any pre*
pacation, tied clofe down, and kept fome time.
Red Currants.
TO every quart of white wine vinegar put half
a pound of Lifbon fugar, and a quarter of a pound
of white falc % then pick out the worft of your cur-
rants
P r C K L I N G- 591
i^ants and put into this liquor, and put the beft in
bunches into glafes^ then boil the pickle with the
-vorft currants in it» fkim it very clean, and let k
Jboil till it till it looks of a fine colour, then let ft
-itand till it is cold ; then ftrain it through a coarfe
NclOth^ wring it through to get out all the colour df
ihe currants, and let it (land to fettle ; then pour
the clear off the fctlings, and fill up your gkflTds
with it» tie them over with a bladder and leather,
and keep them in a cold dry place.
Ox Palates.
TAKE as many ox palates as you want, and wal^
them clean with fait and water ; put them in a pot,
cover them with water, put in feme fait, and as the
fcum rifes fkim it off clean -, then put in half an
ounce of cloves and mace, a. little all-fpice and
whole pepper, ftew them gently till they are tender,
(which will be in four or five hours) take them out,
and take the two fkins clean off-, cut them of whac
. fize and fhape you pleafe, and let them ftand till
they are cold ; in the mean time make a pickle of
half white wine and half vinegar boiled together,
with fome frefh fpices in it ; when bqth the pickle
and palates are cold, lay a layer of palates in a jar,
and put in fome bay- leaves with a little frefh fpice
' between every layer, and pour the pickle over theni ;
tie them down clofe, and keep them for ufe.
Thefe are very ufcful to put into made difhes if
all forts, only wafh them out of the pickle in warm
water. You may make a little fide-difh with white
or brown fauce, or butter and muflard, with a fpooa-
ful of white wine in it.
Cods Combu
PUT your combs into fcalding water, take the
2*fkins off; then put them into a flew-pan, cover them
•with white wine vinegar, put in fome cloves and
3 mace^
59i PICKLING.
jnace> a' Utile all-fpice and whole pepper, a fiew hxf*
leaves^ a little bay falt^ and (lew them for half afl
hwti then put them in a jar; and when they are
-iorld, render a little mutton fuet and put over them,
to keep out the arr, and tie them down with a blad-
der and leather. When you want to ufe them, lay
them in warm water for an hour before; and yoa
may put them in made-diAieSj or make a Htde diih
of themj with white or brown cullis.
Purp/e Cabbage.
TAKE two cauliSowers, two red cabbages, half a
peck of kidney-beans, fix fticks, with fix cloves of
garlick on each (lick> wafli them all well, and give
them a boil up ; then drain them on a fievc, lay
them leaf by leaf on a large table, and fait them
with bay-falt; then lay them to dry in the fun, or
in a flow oven, until they are as dry as a cork ; and
make the following pickle : take a gallon of the btft
vinegar, with one quart of water, a handful of fait,
one ounce of whole pepper, and boil it altogether
for a quarter of an hour ; then let it ftand till it is
cold ; then take a quarter of a pound of ginger cut
in pieces, fait ifj and let it ftand a week; take half
a pound of muftard-feed, wa(h it, and lay it to dry;
when very dry bruife half of it, mix the whole and
brtrrfed with fome all-fpice, whole pepper, the pre-
pared ginger, and an ounce of powder of turmeric j
then have a jar, and lay a row of cabbage, then
cauliflowers, .and then beans, put the garlick in the
middle, and fprinklc between every layer your mix-
ture; then pour your pickle over all, and tic it
down with a bladder and leather.
Salmon.
TAKE your falmon, fcale and gut it, and wafc
it very clean ^ have a kettle of fpring water boilingf
with
P, I C; K L IN O; 593
ivUh a handful offal t^ -a Ihcle all^fpice, cloves ami
mace; put in the BfH," and boil ic three quarters of
in hour, if fmall ;'!if^large, one hour j cftcn take
thef&lmon our, and iet^it ftand till \t is cold; ftrain
tlie* liquor through ^ ficve 5 when it is cold put your
falnnon very clofc in a tub or pan, and pour the li-
quor over it; when you want td ufe it put it into*
di1h» with a little of the pickle^ ^hd garnllh it with
green fennel.
Sturgeon.
TAKE your fturgeon and cut it in handfome
pieces, wafh it well, and tie it up with bafs; make
a pickle of half fpring water afid half vinegar, make
it pretty iak, with fonne cloves, mace, and all-fpice
in it; make it boil, then put in your fturgeon, and
boil ic till it is tender ; then take ic up, and let it
Hand till ic is cold ; ftrain the liquor through a
f]eve;^then put the fturgeon into a pan' or tub a^
clofe as you can, pour the liquor over it, arid cover
it clofe ;. when you ufe it put ic in a difh, with a lit«
tle of the liquor, and gamifh it with green fennel
or parfley.
Mackrel, called Caveach. •
CUT your mackrel into round pieces, and divide
one into five or fix pieces; to (ix large mackrel you
may take one ounce of beaten pepper, three large
nutmegs, a little mace, and a handful of fait; mix
your fait and beaten fpice together ; then make two
or three holes in each piece^ and thruft the feafoning <
into the holes with your finger; rub each piece all
over with the feafoning, fry them brown in . fweec
oil, and let them ftand till they are cold ; put them
into ajar, cover them with vinegar pour fweet oil
over them. They will keep, well covered^ g long
time, and are delicious.
CLq Mock
1^4 PIC K L I N G,
Mock Anchovies,
T O a peck of fprau, two pounds of coaumn
ialts a quarter of a pound of bay*lalc, one poood
of laU-petrf , two ounces of fal prunella^ and a Kttle
bole armeoiac \ pound all in a oiorur % put them
into a ftonc pot, a row of (prats, a layer of your
compound, and fo on to the top ainernately i pitfs
chem hard down, and cover them clofe^ let thera
ftand fix months*, and they will be fit for ufe.
Obferve chat your fprats are very frefli, and do
not wafli or wipe them, but firft take chem as they
coin« out of the water*
Smelts.
TAKE a hundred of fine fmelts, half an ounce
of pepper, half an ounce of nutmeg, a quarter of an
ounce of mace, half an ounce of fait petre, and a
quarter of a pound of common fait •, beat all very
nne i walh and clean the fmelts, gut them, then Isy
them in rows in a jar, and between every layer df
fmelcs ftrew the feafoning, with four or five bay*
leaves, then boil red wine and pour over them, cover
them with a plate, and when they are cold tie them
down cloie. They exceed aochovies^
Ojifters
OPEN one hundred of the fineft and largeft rxk
oyfters you can get into a pan, with all their liquor
with them, but mind you do not cut them in open-
ing, as that will fpoil their beauty ; waffa them deaa
out of the liquor one by one, put the liquor into a
ftew-pan, and give it a boil % then ftrain it through
a fieve, and let it ftand half an hour to fettle ; tt^n
pour it from the fettlings into a ftew-pan^ and put
m half a pint of white wine, half a pint of vinegar,
a little fait, half an ounce of cloves and mace, a
Uttle all-fpice and whole pepper^ a nutmeg cut in
3 thifl
PICK L IN Cr, S9S
tMri flices, and a dozen bajr-leavesi boll it up five
tninucesi then put in your oyfters, and give tbent
a boil up for a minute or two i put them into fmall
jars, and when they are coid put a Htile fweet oil «c
the top, and tie them down with a bladder and leiu
iher; keep them in a cool, dry place, and wheo you
ufe them» untie them, fkim^of the oil, put them in a
diOi with a little of the liquor, and garnifli them
with green parQey. If you want oyftcr fauce take
them out, and put them into good anchory fauce,
with a fpoonful of the pickle } for fi(h, or for poul-
try, waQi them in warm water, and put them into
a white fauce
Csckles or Mufiks.
TAKE half a peck of cockles or mufcles, and
wafh them well \ then put them into a fauce-puit
cover them clofe, and fet them over a (tow fire till
they are all opened; drain the liquor from them,
J lick them all out of the Ibells, (mind and take the
ponge or crab out of the mufcles) and wafh them
clean in warm vinegar \ llrain about half the liquor
from the feitlings, and treat them in the fame man-
ner as oyfters
Walnut Keubuf4
TAKE half a bulbel of green walnuts, before
the flicll is formed^ and grind ihem in a crab-mill,
or beat them in a marble mortar \ then fqueefe out
the juices through a coarfc cloth, and wring the
cloth well tS get all the juice outt and t<
gallon of juice put a quart of red wine, a
of 4 pound of anchovies, the fame of bay-f
ounce of all-fpice, two pf long and black
half an ounce of cloves aod mace, a little
»nd horfe-raddifli cut in fliccs % boU all togei
nduced to balf tbc quantity \ pour it into
Q.q a
596 P I C K L I N G.
when it is cold bottle it, cork it tight, and it wiU he
fit for ufe in three months. If you have any pickle
left in the jar after your walnuts arc ufed, to every
gallon of pickie put in two heads of garlicki i
quart of red wine^ and an ounce each of doves,
snace, long, black, and Jamaica pepper^ and boil
them altogether till it is {educed to half the quan-
tity ; pour it into a pan, and the next day bottle it
for ufe, and cork it tight.
Mujhroom Ketchup
TAKE a bulhel of the large flaps of mufiirooms
gathered dry, and bruife them with your hands; put
fome at the bottom of an earthen pan, drew feme
fait over them, then mufiirooms, then fait, tiU you
have done \ put in half an ounce of beaten cloves
and mace, the fame of all-fpice, and let them (land
five or fix days \ ftir them up evpry day ; then tic a
Saper over them> and bake them for four hours in a
ow oven; when fo done, drain them through a
cioth to act all the liquor out^ and let the liquor
(land to Icttle^ then pour it clear from the fetdings;
to every gallon of liquor, add a quart of red winr,
and if not fait enough, a little fait, a race of ginger
cut fmalli half an ounce of cl6ves and mace, and
boil it till about one-third is reduced ; then drain ic
through a firve into a pan ; the next day pour it from
the fettlings, and bottle jt for ufe-, but mind to cork
it tight
Mujhroom Powder.
TAKE the larged and thicked button mufcroomf
you can get, cutoff the root-end, and peel thcmj
do not wafl) them, but whipe them clean with a
cloth ; fpread them on pewter difiies^ and put them j
in a flow oven to dry ; let the liquor dry up in the
mufiirooms, as it will make the powder much
llroDger •, and when they are dry enough to powdrff
beat.
TO KEEP VEGETABLES, &g. 59/
beat them in a mortar, fife them through a fieve, with
a little Cayan pepper and pounded mace; put the
powder in fnrall bottles, cork them tight, and keep it
tot ufc.
CHAP. XXXIV. ^
To keep Garden Vegetables and Fruits.
To keep French Beans all the Tear.
GATHER the fineft young French beans^ free
from fpots, on a very fine day 5 have a large
Done jar with a wide mouth, clean and dry, lay a layer
of falc at the bottom, then a layer of beans, then faU,
then beans, and fo on till the jar is full; cover the^
with fait, put a coarfe cloth over, them and. a board
on that, and then a weight to keep out all; (he air ;
let them in a dry cellar, and when you take any 6uc
cover the reft clofe again ; wa(h them you took out
very clean, and let them lay in foft water for twerit]f-
four hours, (hifting the water often ; and when you
boil them do not put any falc in the water, but mind
to boil them in plenty of water; the beft way of
dreflTmg them is ; boil a white heart cabbage with
about a pine of them, then chop the cabbage, and
put bqtji into a fauce-pan, with, a piece of .butter
as biga3 an egg mixed with flour, a quarter of a
pint of gr^y and a little pepper ; let them ftew for
ten minutes; then di(h them up for a fide-difh, and
garniili with fried fippets.
598 TO KEEP VEGETABLES, &c*
^Q keep Green Peas till Cbrtftmas.
AS footi as yoo have gathered as many fine young
peas on a dry day as you want, fhdll riiem, throw
them into boiling water, with Ibme fait in i let them
boil five or fix minutes, and throw them into a cuU
lendar to drain; then lay a cloth four or five times
double on a table, fpread them on, and dry them
very well i have your bottles, clean and dry, ready,
fill them, and cover them with mutton fat rendered;
when it is a little cool fill the necks almoft to the
top, cork them, tie a bladder over them, and fee
them in a cool, dry place ; when you tife them make
your water bollj put in a litde fair, fugar, and a
piece of butter ^ boil them till they are enough;
then drain them in a cuUendar ; then put them into
a lauce-pan, with a good piece of frem buuerj keep
fhaking them round all the time, till the butter is
melted i then put them in a difh, and fend them to
table i garnifli them with a Iktle green mint boiled
and chopped fine, if you have any.
Aficoni Way to keep Green Peas.
GATH£R your peas on a fine dry day^ neither
very young nor old, fliell them, and two peifoos
lay hold at. each end of a cloth, (hake them badc-
wards and forwards a few minutes; have^ready ibme
quart bottles, fill them, and cork them tight ; have
a pipkin of rofin melted, into which dip the nccki
of the bottles, and fet them in a cool, dry place.
To keep Red Goofeberries.
PICK them when fall ripe; to each quart of
goofeberries put a quarter of a pound of Lifbon
fugar, and to each quarter of a pound of fugar pot
a quarter of a pint of water, (jet it boil) then put
in your goofeberries, and let them boil 'feftly two or
three minutes $ then pour them into little ftone jan;
. whca
TO KEEP VEGETABLES, &c. 599
mhctk cold, cover them up, and keep them for ufe.
They make fine pies with little trouble. You mty
j>refs them through a cullender, to a quart of pulp
i>ut half a pound of fine Lifbon fugar, keep it ftir-
ring over the fire till both be well mixed and boiled*
and pour it into a flone jar; when cold, cover it
with white paper, and it makes very pretty tarts or
To keep Walnuts all the Tear
TAKE a large jar, a layer of fea-fand at the bot-
tom, tlien a layer of walnuts, then fand, then the
nuts, and fo on till the jar is full, but be fure they
do not totich each other in any of the layers; when
you would ufe them, lay therh in warnr water for an
hour, Ihift the water as it cools, then rub them drV,
arid ihey ^ill peel weM and eat fwcet.
' Lemons will keep thus covered better than any
other way.
AnMkif Way to ketp Limons.
TAKE the fineft and largeft lemons that are quite
found and good, and^uke a fine packthread, about
a quarter of a yiMtl long, and run it through the
hard nib at the end of the lemon ; then tie the ftrtitg
together stt the ends, hang it on a little hook in an
airy, dry place, and fo do as noMny as you pleafe \
but he fure they do not touch one another, nor any
thing die, but hang them as high as you can«
You may keep all fores of winter pears, by tying
a ftriog to the ftalka» and wrap the pears in. clean
paper
To keep Grapes.
<
BEFORE your grapes are to ripe cut them from
the vines, with a good piece of the (talks to them,
tie a ftring to the ftalks, and hang them ,up to the
f ieling of a cool dry room, where there is plenty of
Qi,q 4 air I
6oo TO KEEP VEGETABLES, Sec,
iir; miiid they do not touch one another, nor any
thing elfir, but Wvc room for the 'air to pafs be*
twctn them,. or thtry will get mouldy and rot.' The
^ronteniac graphs arc the bcft'for this purpofe, ao4
^ill keep till the end of January.
ffo dry Artichoke Bottoms.
GATHER your artich kcs before they arc too
full grown, add te^r them frpm tfaedalks to draw
out all (he firings ^ tbtn boil them in plenty of wa-
.il^v till the leaves will come off cafily by plucking,
tal;e them pp, and pluck off a]i the leaves \ lay the
botxoms on lias, and dry them in a cool oven, or
before the fire, and keep lurning them two or three
times a d^y till they are dry, (which you may know,
t)y hcidi'ng them up againft the light) and no damp
about tbem ; 4ben put them into paper bags, and
hang them inia very dry place.
T^o Rottk ^reen Goofeberries.
GATHER your goofcberries on a fine dry day,
before they are full grown, ptck ihem, and two per-
fons lay hold at each end of a large cloth, and
0)ake tbem gently backwards ariti forwards a minute
or twos then have )our. wide mouth bottles, very
clean and dry, ready, fill the bottles, and put the
cork Oightly in thtm \ put them in a cool oven all
night; the next moining take them our, and when
they are cold cork them tight*, put them in a cool,
dry place for a fortnight upright, then lay the bot-
tles upon thtir fides, and they will keep all the ftif*
You may, after yc u hive put them in bottles, put
th^ cork fl:ghtly in, and put them up to the neck ia
water, and coddle them till yo^i percicve they begin
to break ; then take t^coi our^ ant^ treat them the
fame as if baked*
/
TO KEEP VEGETABLES, &c, 6oi
To Bottle green Currants.
GATHER your, currants while, they arc green
and almoft full grown while the fon i% hot upon
them, pick them from t^e ((alks, and put them into
narrow-mouthed bottles ; cork them clofe^ and fee
them in dry fand^ and they will keep all tBe wintei^
To Bottle Dam/bns^' wh'te Bu/lace^ Gf^.;
GATHER them on a clear dry day, before they
are over ripe, pick thcftalks off,' and put them into
wide mouthed bottles *» put the cork loofely in, and
put them in a cool oven all ni^ht ; the next morn-
Jng- take them out, jmd when* they are. cold cork
them tight, fet them* in a cool dry place upright
*ibr a fortnight ;:th^oi lay the bottles upon their fideii^
#nd they will keep the year round,
• »
Td Bottle Cranb&ries.
GATHER your cranberries on a fine dry day, and
put them into dry bottles; cork them tight, anci
put them upright iti a cool dry place^ and they will
' Jceep for two years.
ACat^
i 6oz ]
A
CATALOGUE
o t
JP16H, Game, Poultrv» Froit, and Gai-
DEN Veceta.bi,es» in Seaiba every Moodi
ift the Year.
JANUARY,
CO D» icaC0, thotnback, faknon, IbleSt ^^»
kmprtys, perch, carp, tench» flounders* prawos,
Jobfters, crabs, ffarimps, cockicsy mufclest cySUg%^
finelcs, and whitings. .
G^me and Foukry.
HARES, pheafants, partridges^ wild ducks, wid*
^ons, pintails, dun birds, teal, capons, pullets, fowls,
chickens, turkeys, fquab ptgeons, tame rabbits,
woodcocks, fnipesi larlut blackbirdsj and wood-
pigeons.
Fruit.
PORTUGAL grapes, the Kentifti ruflct, golden
French kirton, Dutch pippins, nonpareils, pearmains^
ruHeitog apples, and all forts of winter pears.
Roots and Vegetables.
MANY forts of cabbages, favoys, fprouts, and
g^ens; parfnips, carrots, turneps, potatoes, cellery,
endive, cabbage lettuces, leeks, onions, borle-radilht
fmall falltds under glafies, fweet herbs, and parfley;
tgtt^ti and while broccoli, beet- roots, beet-leaves
and lops, afparagus, forced, and cucumbers in the
hot bed^ French beans and peas in the hot houfe.
FE.
A CATALOGUE, &c^ 6o|
f:ebruary.
Fijb.
COD, fcate, thomback, falmon, fturgeon, folef,
flounders^ whitingi^ fmelts, crahSt ]obfters» prawn%
llu^imps, oyftcrs, eels, Crawfiiby kinprejs^ ctrp,
tench, and perch.
Game and I^otdtry.
HARES, partridges till the 14th, turkeys, capons^
pullets with eggs, fowls, chickens, tame rabbits^
woodcocks, fnipcs, all forts of wild fowl, which
begin to decline in this monch«
Fruit.
NEARLY the fame as the laflr month*
* Roots and Fegetabks.
THE fame as laft moMb^
MARCH.
FiJb.
COD and codlings, turbot, falmon, fcate^ thorn-
back, fmeltSi fblcs, crab, iobfters, prawns, flounders,
plaice, oyfters, perch^. carp, tench, eels, gudgeons^
mullets^ and fometimes mackrel comes in.
Poultry.
TURKEYS, pullets, fowls, chickens, ducklings,
tame rabbits, pigeons, galanies, orguinea fowl.
Fruit.
PINE apples, the golden ducket Dorfet plppi&s,
rennetings, loves peannain, nonpareils, John apples,
the latter boncfaretieo, and doi^lc*bloffMn pears.
• Roots
^o) A CATALOGUE, &c.
Roofs ^nd'Vegeijtal^les.
CARROTS, parfneps, turncps, potatoes, beet-
roots, leeks, onions, gi^eo and white broccoli, broc-
coiripFOu^y ';browo ahd green cole, qibbage fpronts,
greens, Ipinach, fpall Ji^lUds,^ par/ley, foi:rel, chcr-
vil^' corn failed, green fenoei, fweec herbs of aH
forts, cabbage lettuces, forced muihrooms, afparagus
forced, cucuoibersjn hoc beds, French beans and
peas in hot houits, and young radifhes and onions,
. ft . ^
A P R I L:
t\
Fijb. .
SALMON, turbot, nnackrel, fcate, thornback,
red and grey mullets^ gurnets, pipers, foles, lobftcrs,
oyfters, prawns, crawBfh, fmelts, carp, tench, perch,
chub, pike, gudgeons, eels, and plaice,
PoiHtry.
PULLETS, fowls, chickens, ducklings, pigeons,
tame rabbits, and ibmetimes young leverets, galanies,
or Guinea fowls*
Fruits.
A few apples and pears, pine apples, hot houlc
grapes^ (Irawberries, cherries, apricots for tarts, and
green goofeberries.
Roots . and Vegetables
CARROTS, potatoes, hgrfe-radifb, ohioris, leeks,
cellery, broccoli fprouts/ cabbage plants, cabbage
lettuces, afparagus, fpinacli, parfley, thyme, all forts
of fmall falads, young radi(hes and onions, cucum-
bers iti the hot beds, French beans and peas in the
hot houfti, green fennel, forrei chervil, and if the
weather is fine, all forts of fwcet herbs begins to
grow. - *
MAY
A ' C A T A;L O.O U E, .&c, 60^
M A y.
TURBOT, falmon, foles, fmclts, trout, wHitingf^
tnackrel, herrings^ eels, plaice^ flounders, crabs, lob-
iters, prawns, mrimps, and crawfifii.
' Poultry.
PULLETS,' fowls, chickens, Guinea fowls, greeo
[eefe, ducklings, pigeons, tame rabbits, leverets and
(bmctimes turkey poults.
Fruit.
STRAWBERRIES, green apricots, cherries,
goofebcrries, and currants for tart^; in the hot houfe,
pine apples, grapes,^ apricots, peaches and fine
cherries.
Roots and Vegetables.
SPRING carrots, horfe-radilh, beet-roots, earlf
cauliflowers, fpring cabbages, fprouts, fpinaoh, cofs;
cabbage, and Sile^a, lettuces, all forts of fmali
fallads, afparagirs, hotfpur beans, peas, fennel, mint,
balm, parfley, and all forts of fweet herbs, cucum-
bers and French beans forced, radifhes and young
onions, mufhrooms ia the cucumber frames.
JUNE.
Fijh.
TURBOT, trout, mackrel, mullets, falmon, fal-
mon trour, fbles, fmehs, eels, lobfters, crabs, craw-
6/h, prawns, and (hrimps. ' '
Poultry.
SPRING fowls and chickens, geefe, duclLs,^
turkey poults, young wild and tame rabbits, pigeons,
Jcvcrets, and wheat<*ears. . . *
Pruit
6o6 A CATALOGUE, &c^
Fruit. ,
PINE apples, currants, goofeberrics, fcarlet ftrav«
berries, haucbo^rs, feveral ior(s of cherriesj apricQi%
and green codlings.
BMts and Fegetaikxm
YOUNG carrots, early^ potatoes, young turnep%
peas, garden beans, cauliflowers, fummcr cabbages,
^inacb, cofs, cabbage and Silefia lettucea, French
beans, euciinfibers, afparagus, muflirooms, purQain,
parfley, thyme, and all forts of fwcec herbs> radiihes,
turnep radiihes, horfe-radiifa, and onions*
JULY.
Fijh.
TURBOT, falmon, falmon trouf, Berwick and
frefh-water ^ trout, red and grey mullets, John-a-
dores,, fcate, thornback, maidSj foles, flounders, eeb,
lobfters, crawfllb, prawns, andflirimps*.
Game and PculSry.
LEVERETS, geefe, ducks and ducklings, fimrls,
chickens, turkey poults, quails, wild rabbifs, wheat
cars, and young wild ducks.
Fruit.
FINE apples, peaches, apricots, fcarlet and wood
ftrawberries, hautboys, funnmer apples, codling,
funan^er pears, greengage and Orleans plums, melons,
currants, goofeberries, raA^erries, cherries of aUibru,
and green walnuts to pickle.
Roots andVegitabks.
CARRiOTS, potatoes, turneps,* onions, csali-
flowers, marrow fat and other peas, Windfor beanSi
f rcnch beans, muihrooms, arcichokes, fpioach, for-
rd|
A CATALOGUE, &c. 60^
rel, cabbages, cucumbers, cofe and cabbage le^uces^
parflcy, all forts of fweec and pot herbs, minc^
balms, falQfy, and field muQirooms.
t • • •
AUGUST.
Fi/b.
CODLINGS, fome turbot, which goes ooc this
month, fcate, thornback, maids, haddocks, flounders,
red and grey mullets, John-a-dores, foles, pike,
perch, gudgeons, roach, eels,- oyfters, and cnaw-
fifli, fome Udmon, falmon trout, Berwick and frefh
water trout.
Game ahd Poultry. *
LEVERETS, geefe, turkey poults, ducks, fowls,
chickens, wild rabbits, quaik, wheat ears, ypung
wild ducks, and fome pigeons«
Fruit.
PINE apples, melons, cherries, apricots, peaches,
nefbarines, apples, pears, all fores of plums, mo-
rella cherries, filberts and other nuts, currants, saf-
berries, late goofcberries, figs, early grapes, 'mui«
berries, and ripe codlings.
*
Roots and Vegetables.
CARROTS, parfneps, turneps, potatoes, onlens,
horfe-radifli, beet- roots, fiiallots, garlick, cauliiiowcre,
French beans, latter peas, cucumbers cabbages,
fprouts, cofs lettuces, endive, ccllcry, parfley, fweet
herbs, artichokes, artichoke fuckers, chardoons,
muflirooms, and all fort3 of fmall fallads.
SEP-
6o8 A .C A T A L O'G U E, &c.
SEPTEMBER.
Fijh.
COD, codlings, fcate, thornback, haddocks, folcst
whitings, herrings cofnes in ftiU feafon, falmon,
fmclts, flounders, pike, perch, carp, tench, eels,
lampreys, oyfters^ cockles, mofcles, craw&fli, prawns,
and flxrimps.
Game and Poultry.
HARES, leverets, partridges, quails, young
nirkies, geele, ducks capons, pullets, fowls, chickens,
pigeons, wild and tartie rabbits, wild ducks, wid-
geons, teals, plovers, larks, and pippets.
. Fruit.
PINE apples, melons, grapes, peaches, neftarines,
plums, pears, apples, quinces, medlars, filberts,
hazel nuts, walnuts, morella cherties, damfons, white
and black bullace.
Roots and Vegetables.
CARROTS, parfneps, potatoes, turneps, leeks,
borfe-radifb, beet-roots, onions, fliallots, garlick,
cellery, endive, cofs and cabbage lettuces, artichokes,
French beans, latter peas, mufhrooms, cucumbers,
red and other cabbages, cabbage plants, Jerufalem
artichokes, parfley, forrel, chervil, thyme, all forts
of fweet herbs, miat, balm, and all forts of ImaU
failads. '
OCTOBER. ^
FiJh.
COD, codlings, brills, haddocks, whitings, foles,
herrings, cole fifti, holybert, faielts, flounders, eels,
perch.
A CATALOGUE, &c. 609
perch, pike, carp, tench, oyftcrs, cockles, mufclcs,
lobfters, crabs, crawiifb, prawns, and fhrin^ps;
Game and Poultry.
HARES, leverets, pheafants, partridges, moor
game, groufcr, turkies, geefe, ducks, capons, pullets,
fowls, chickens, pigeons, wild and tame rabtrits,
all forts of wild fowl, lark$> plovers^ . w^oodcocks^
fnipesi wood-pigeons, pippets.
Fruit.
PINE apples, peaches,' grapes, figsf, medlers; all
forts of fine apples and pears, white plums, damfons,
white and black buUace^quiocts, filberts^ walnuts,
and chefnuts.
Roots and Vegetables.
m
CARROTS, parfneps, potatoes, turnips, leeks
horfe-raddifli, onions, fhallots». garlick, beet-roora»
artichokes, latter cauIiBowers, red and white cab-
bages, favoys, cabbage plants, green and white
broccoli, chardoons, green and brown cole, cellery,
endive, fpinach, forrel, chervil, parfley, purflairi,
ill forts of fweet herbs, cofs and cabbage lettuces,
rocombole, and ail forts of fmall fallads.
N O V E M, B E R,
Fijh.
COD, ialmon, herrings, bearbet, hoiybert, fmelts,
flounders, whitings, haddocks, pipers, gurnets, pike,
perch, carp, tench, eels, lobfters, crabs, oyfters^
mufcles, cockles, quilks, crawfifht prawns^ and
ihrimps.
Game and Poultry.
THE fame as laft month. .
R f Fruit
6io A CATALOGUE, &c.
Fruit.
FINE apples, all forts» of winter pears, goldeo
pippins, nonpariels, and all forts of winter apples^
tnedlers, white and black bullace, and walnuts kept
in fand.
Roots and Vegetables.
TURNEPS, potatoes, carrots, parfnips, beets,
Jkirrets, chardoons, onions, (ballots, garHck, ro-
combole, cauliflowers in the green faouie, red and
other cabbages, favoys, cabbage plants, winter fpi-
nach, forced afparagus, late cucumbers^ forced
SAuAirooms, parfley, forrel, chervil, thyme, all fens
(of fweet herbs, cellery, indive, cabbage lettuces,
brown and green cole» and all foru of unali iallads
under glafles.
- DECEMBER.
Tijh.
COD, codlings, holybert, fcjitf, ftutgew, ^
mon^ foles, gurnets, haddocks, whitip^ fompciipcs
turbots, come with the foles, hcrriqgs, pik^ perd^
carp, tench, eels, lobllers, crafa^> cfawfiib, qpulcles,
cockles^ prawns, (brimps, Jhamjcs flQunders> and
fmelcs.
Game and Poultry.
HARES, pheaiants, partridges, moor or heath
game, groufe, turkies, geefe^ capons> pullets, fowls,
chickens, all forts of wild fowl, woodcqc^s^ (pipes,
larks, wild and tame rabbits, dottrels, wood-pigeOn^
black birds, thrulhes» and ploversj both green and
grey.
Fruit.
ALL forts of winter pears and apples, medlafs,
chefnuts> Portugal grapes, and gfapes hung in t
room» and walnuts kept in fand»
3 . R^
WINES/ 6u
Roots and Vegetables.
THE fame as November, only cucumbers, in
frames, inftead of kce cucumbers. ^
N. B» Beef, veal, and mutton are in feafon all
the year ; houfe lamb in January, February, March^
April, May, Odtober, November, and December i
grafs lamb comes in at Eafter, and laft till Michld^
mas, pork from September till April, or May;
roafting pigs all the year ; buck venifon in June,
July, Auguft, and September ^ and doe and heifer
venifon in October, November, December, and Ja*
auary^
CHAP. .XXXV.
r
W I N E S^
RaifinWine. •
TAKE two hundred weight of railins, ftalks and
all, and put them into a laige hogfliead, fill it with
water, let it fteep a fortnight, ftirring them every
day ; then pour ofF all the liquor, prefs the raifins i
put both liquors together in a nice, clean veilel that
willjuft bold it, for it muft be full ; let it (land till
it is done hifiing, or making the leaft noife \ tbea
ftop it clofc, and let it ftand fix months % peg it^
and if you find it quite cleac, reck it off in another
vefiel, ftop IX clofe, and lee it ftand three months
K r 2 longer I
6it WIN E s:
longer ; then bottle it, and when you ufe it raclc it
off ioto a decanter.
EUer JVifif.
PICK the elder-berries when full ripe, put them
into a rtone jar, and fct them in the oven, or a kettle
of boiling water, till the jar is hot through; then
take them out and (train them through a coaHe
cloth, wringing the berries, and put the juices into
a clean kettle; (to every quart of juice put a pound
of fine Lifbon fugar) let it boil, and fkim it well;
when it is clear and fine pour it into a jar; wbeo
cold cover it cloie, and keep it till you make raifio
wine; then when you tun vour wine, to every gallon
of wine put half a pint ot the elder fyrup.
Orange Wine.
TAKE twelve pounds of the beft powder fogar,
with the whites of eight or ten eggs well beaten, put
them into fix gallons of fpring water, and boil it t/iite
quarters ot an hour; when cold, ppt into it fix
fpoonsful of yeaft and the juice of twelve lemons,
which, being pared, muil (land with two pounds of
white fugar in a tankard ; and in the morning fti^
ofF the top, and then put it into the water; theo add
the juice and rinds of fifty oranges, but not t&e
white parts of the rinds, and fo let it work all toge-
ther two days and two nights ;• then add two quarts
of rhcnilh or white wine, and put it into your vciTd.
Orange Wine with Raifins.
TAKE thirty pounds, of good Malaga raifins
picked clean, and chop them fmall; take rweotj
large Seville orar>ge$, ten of them you muft pare as
thin as for prcftrving ; boil about eight gallops of
foft water till a thi^d be tonfiimed, let it coot a little,
then put five gallon* of it hot upon your raifins and
t. V orango
WINE S. 6ij
fM-ange peel, ftir it well together^ cover it up^ and
vhen it is cool let it (land five days, ftirring ic once
or twice a day; then pafs it through a hair fieve, and
with a fpoon prefs it as dry^ as you can i put it in a
runlet fit for ir^ and put to it the rind af the other
ten oranges cut as thin as the firit ; then make a fy-*.
rup of the juice of twenty oranges, with a pound
of white fugar, (it muft be made the day before you
tun it up) ftir it well together, and ftop it clofe;
let it ftand two months to clear, then bot<le it up.
It will keep three years, and is bettet for keeping.
Elder Flowtr JVine^ very like Frontiniac.
TAKE fix gallons of fpring water, twelve pounds
of white fugar, and fix pounds of raifins of the Tun
chopped; boil thefe together one hour; th^n take
the flowers of cider that are falling, and rub them
oflT to to the quantity of half a peck ; when the
liquor is cold put them in ; the next day put in the
juice of three lemons and four fpoonsfuL of good
ale yeaft ; let it ftand covered up two days ; then
ftrain it off*, and put it in a veflcl fit for it; to every
gallon of wine put a pound of rhcniftit, find put
your bung lightly on for a fortnight; theti* ftop it
down clofe, let it ftand fix months^ and if you find
it is fine bottle it off.
Goofeberry Wine. -
GATHER your goofeberries in dry' weather,
when they are half ripe, pick them, and bruife a
peck in a tub with a wooden mallet ; then take a
horfe-hair cloth, and prefs them as much as pofliBle,
without breaking the feeds \ when you have preiTed
out all the juice, to every gallon of goofeberries
put three pounds of fine dry powder fugar,- and ftill
It all together tilt the fugar is diflblved ; thrn put it
tn a ve&l or cafk^ which muft be quite full ; if ten
R r 3 * or
6i4 WINES.
or twelve gallons, let it Hand a fortnight; if m
twenty gallon ca(k, five weeks i let it in a cool pbcc,
then draw it off from the lees ; clear the veflel of
the kes, and pour in the clear liquor again ; if it be
a ten gallon cafk^ let it ftand three nv>nths -, if a
twenty gallon, four months $ then botdc it o£
Currant fTine.
GATHER your currants on a fine dry day, when
the fruit is full ripe, (trip them, put them in a large
pan, and bruifc them with a wooden peftlc; lee
them ftand in a pan or tub twenty-four hours to
ferment; then run it through a hair fieve, and do
not let your hand touch the liquor ^ to every gallon
of this liquor put two pounds and a half of white
fugar, ftir it well together, and put it into your
veflel I to every fix gallons put in a quart of brandy,
and let it ftand fix weeks ; if it is fine, bottte it i
if it is not, draw it off as clear as you can into ano- .
\htT veflel, or large bottles, and in a fortnight bottle
it in fmall bottles.
Cierrf Wine.
PULL your cherries when full ripe off the ftalks,*
and prefs them through a hair fieve ; to every gallon
of liquor put two pounds of lump fugar beat fiac^
ftir it together, and put it into a veflel -, (it muft be
full) when it has done working and making any
noife, ftop it clofe for three months, and bottle it
ofl;
Bircb Wine.
THE feafon for procuring the liquor from the
birch trees is in the beginning. of Maroh, while the
fap is rifing, and before the leaves fhooc out| for
when the,fap is come forward, and the leaves appear^
the juice, by being long digefted in the bark, gn>ws
thick and Qoiwredj which before was thin and clear.
Tlic
^ ' '"^ ^^^^mmmm
WINES. ' 6i^
The mhHod of procuring the juke \i by boring
hbles iri cBc body of the tree drid putting in fdders^
whidh are corHtnonty made of the branches of elder^
the pith being taken out. You may, without hurt-
hig the tree, if large, tap it in fcveral places, four
or five at a time ; and by that means iave ffonii 4
good many trees feveral gallons every day ; if you
have not enough in one day, the botctes, in Which
h drops niufl be corked dole, and rolined or waxed;
however, make ufe of it as foon as you can.
Take the iap and boil it as long as any fcum rifes^
ikimming it all the time ; to every gallon of liquor
pi)t four pounds of good fugiar, afid the thiA peel
of a lemon ; boil it afterwards half an hour, Ikinrw
ming it very well, pour it into a clean tub^ add
when it is almoft cold fet it to work with yeaft fpread
upon a toaft; let it ftand five or fix diiys, ftirring t€
often; then take fuch a cafk as will hold the liquor;
fire a large match dipped in brimftoobj and throw
it into the caik ; (lop it clofe till the match is extio**
guifhed ; tun your wine, and lay the bung on lighc
till you find ic. has done working; ftop it clofcj and
keep it three months ; then bottle it o£
^ince fTine.
GATHER the quinces when dry and full ripe;
take twenty large quinces, wipe them clean with a
coarfe cloth, and grate them with a large grater or
rafp as near the core as you can, but none of the
core; boil a gallon of fpring water, throw in your
quinces, and let it boil foftly a quarter of an hour;
then (train them well into an earthen pan on two
pounds of double refined-fugar; pare the |5eel of
two large lemons, throw in ^nd fqueeze the juice
through a fieve, and ftir it about till it is very cool i
then toaft a little bit of bread very thin and brown,
rub a little yeaft on it, let it (land clofe covered
R r 4 twenty*
6i6 WIN P S.
\ v-«
twenty four hour$ ; ibeq . take . out the loaft and
Jea-.on^ put it up in a cag, keep it three months, and
then bottle it. If you nr^ake a twenty-gallon caflcj
let it lland (ix months before you bottle ic ; when
vou (train your quinces^ you are to wring them hard
in a coarfe cloth.
Cowjlip, or Clary JVSne.
TAK& fix gallons of water, twelve pounds of
/ugar, the joice of fix lemons, and the whites of
four eggs beat very well ; put al! together in a kct*
tie, let it boil half an hour, and (kim it very well ;
take a peck of cowQips, (if dry ones, half a peck)
put them into a tub with the chin peeling of fix le-
mons, then pour* on the boiling liquor, and ftir them
about; when almoft cold, put in a thin toaft, baked
dry and rubbed with yeaft ; let it (land two or three
days to work *, If you put in before you tun ic fix
ounces of fyrup of citron, or lemons, with a quart
of Rheniih wine, it will be a great addition \ the third
day ftrain it off, and fqueeze the coWQips through a
coarfe cloth *, then ftrain ic through a flannel bag,
and tun it up ; lay the bung loofe two or three days^
to fee if it works and if it does not, bung it down
light ; let it (land three months then bottle it«
•
TAKE a good many turneps, pare, flice, and
put them in a cyder prefs, and prefs out all the juice
very wells to every gallon of juice put three pounds
of lump fugar; have a veflcl ready, jult big enough
to hold the juice, put your fugar into a veficU and
alfo to every gallon of juice half a pint of braady;
pour in the juice, and lay fomething over the bung
for a week, to fee if it works \ «if ic does, you muft
not bung it down till ic has done working; then
ftop it clofe for three months, and draw ic off ia
apothej yefleli when it is fine bottle ic offl
Ritjbtrrf
WINES. 617
Kajberry Wine.
TAKE fome fine rafberries, bruife them wich the.
back of a fpoon, then (Iratn them through a flannel
bag into a (lone jar ; to each quart of juice put a
pound of double-refined fugar, ftir it well together,
and cover it clofe; let it ftand three days, then pour
it off clear; to a qunrt of juice put two quarts of
white wine, and bottle it oti \ it will be fit to drink
in a week. Brandy made thus is a very fine dram,
and a much better way than ftccping the ralbcrrics.
Mead Wine.
AS there are feveral forts of mead wine, it will be
proper to defcribc them feparately ; white or lack
mead is made thus : to every five gallons of water
add one gallon of the beft honey, let it on the fire,
and boil it well together tor one hour, taking care
to ikim it well ; then take it off the fire, and put ic
away to cool ; then take two or three races of gin-
ger, a (lick of cinnamon, and two nutmegs, bruife
them a little, put them in a Holland bag,* and put
them in the hot liquor fo let it lland till it is nearly
cold \ then put as much ale yeafl to it as will make
it work, keep it in a warm place, as they do ale,
and when it has worked well put it into a caik that
will juft hold it, and in two or three months bottle
it ofF,» cork it well, and keep it for ufe.
Walnut mead is made thus \ to every two gallons
of water put fevcn pounds of honey, and boil them
together for three quarteis of an hour; then to
every gallon of liquor put about twenty-four walnut-
Jeaves, pour your liquor boiling hot over them, and
let it ftand all night; then rake out the leaves, and
put in a cupful of ycaft; lct« work two or three
days; then make it up, and after it has flood three
iBonths bottle it, coijc ic tight, and keep it for ufe.
Cowflip
6id WINE S.
Cowflip mead \s made in tEe following manner :
to ten gallons of water put twenty pounds of tbe
bed honey^ boil it till near one gallon is wafted, aod
Ikim it well ; have ready ten lemons cut in halves,
take three quarts of the hot liquor and put to the
lemons ; put the reft of the liquor into .a tub, wicb
five pecks of cowflips', and lee them (land aH night ;
then put in the liquor with the lemons, fix large
fpoonsful of good ale yeaft, and a handful of fweet*
brier; ftir them all well together, and let them
work three or four days; then flrain the liquor from
the ingredients and put it in a ca& -, let it ftand fix
months, then bottle it for ufe.
Blackberry Wine.
TAKE your berries when full ripe, put them into
a veQel of wood or (tone, with a ipicket in it, and
pour upon them as much boiling water as will juft
appean* at the top of them ; as foon as yk)o can bear
your hand in them, bruile them very well, till aH
the berries afre. broke; then let them ftand, clofe
covered, till the berries are well wrought up t^ the
top, which is uiually in three or four days; then
*draw the clear juice off into another veffirl, and add
to evtry ten quarts of this liquor one pound of
nioift fugars ftir it well in, and let it ftand to Work
in another veflTel, like the firft, a Week or ten days;
then draw it off at the fpicket, through ajetly bag,
into a laffge veficl; take four ounces of ifinglais,
lay ic \f\y fteep it twelve hours in a pint of white
wine, and then boil it till It is diflolved over a flow
fire ; then take a gallon of your blackberry juice,
put in the ifinglais, give it a boil up, and put it hot
lo the reft ; put it into a vcflel, ftop it up clofe till
it has purged and fettled; then bottle ir, cork it
tight, put it in a cold cellcr, and it will be fit to
drink in three months.
Damjou
WINE S. ' 6i^
Dam/on Wine.
GATHER your dacnrons an a fine day, when
(hey are ripe^ weigh them» and then bruife them )
put thenn into a ftdne ftein that has a cock in it, and
to fixteen pounds of fruit boil two gallons of water,
fkim it, pour it over the fVuit fcalding hot, and let
it (land two days ; then draw it off, and put it into
a veflel, and to every two gallons of liquor put five
pounds of fine fugar; fill up the vefiel, and ftop
it clofe ; keep it in a cool celler for twelve months;
then bottle it> and put a fmall lump of fugar into
each bottle ; cork them well^ and it will be fit (ot
tife in two months after.
Grape Wine.
TO every galion of ripe grapes put a gallon of
foft water, bruife the grapes; let thetn (tahd a week
without ftirring, and draw the liquor ofi^ Bne ; to
every gallon of wine put three pounds of lump
fugar ; put it into a veflel, but db not fiop it till it
has done hiding; then ftop it clofe^ and in fix
months it will be fit to bottle*
Apricot Wine.
TAKE fix pounds of loaf fugar and fix quarts of
water, boil them together, and fkim it well ; then
put in twelve pounds of apricots pared and ftoned^
and boil thenl till they are tender; then (train the
liquor from the apticots, put it into a ftdne bottle,
and when it is fine bottle it ; cork it well and keep
it in a cool celler for ufe.
Balm Wine.
TAKE twenty pounds of lump fugat and four
gallons and a half of water, boil it gently for one
hour, and put it into a tub to cool ; take two pounds
of the topfr of green baln^^ and bruife them, puc
"" them
620 WINES.
them into a barrel with a little new yeaft, and when
the liquor is nearly cold pour it on the balm ; ftir ic
well together, and let it Hand twenty-four hours,
ftirring it often ; then bung it up, and let it ftand
fix weeks; then bottle it off; put a lump of fugar
tn each bottle, cork it tight, and the longer you
keep it the better ic will be.
Mountain TFine.
TAKE and pick all the ftalks out of your fine
Malaga raifms, chop them very fmall^ and put tea
pounds of them to every two gallons of fpriiig wa-
ter i let them fteep three weeks, ftirring them often ;
then fquetze out the liquor, and put U into a veflcl
that will juft hold it, but do not ftop it till it has
done hifTing; then bung it up clofe, and it will be
fit for ufc in 1l\k months.
Black Cherry Brandy.
TAKE and pick eight pounds of black moroon
cherries, and eight pounds of fmall black cherries,
put them in a mortar and bruifc them^ or leave
them whole if you pleafe \ put them into a ca(k, and
pour fix gallons of good brandy over them ; put in
iwo pounds of loaf fugar broke to pieces, a quart
of fack, ftir all well up together, and let it itand
two months; then draw ic off into pint bottles, cork
Tt light, and keep it for ufe. You may make ic
with morcUa cherries the fame way.
Rajberry Brandy^
TALE two gallons of raft^erries, pick them from
the ftalks, bruile them with your hands, and put
them into a calk ; put eight gallons of good brandy
ever them, put in two pounds of loaf fugar beat
6ne, and a quart of fack; ftir all well up together,
and let it ftaiid a month ; then draw it oft clear into
another
C O R D I A L W A T E R S. 621
another cade, and when ic is fine bottle it, cork the
bottles well, and keep it tor ufe.
Orange Shrub.
BREAK one hundrcfl pounds of loaf fugar in
fmall piccest put ic into twenty gallons ot water,
boil it till the tugar is melted, (kim it well, and put
it in a tub to cool *, when cold, puc, it. into a calk,
with thirty gallons of good Jamaica rum, and fifteen
gallons of orange juice, (mind to ftrain all the feeds
out of the juice) mix them well together; then beat
up the whites of fix eggs very well, ftir them welt
in, lee it ftand a week to fine, and then draw it ofF
for uie. By the fame rules you may make any quan*
tity you want.
CHAP. XXXVI.
CORDIAL WATERS-
Proper Rules to be obferved in making Cordial
Waters
IF your ftill is a limber, -mind and fill the top
with cold water; when you fet it on, make a paftc
of flour and cold water, and clofe the bottom of
your dill with it ; take care that your fire is not fo
hot as to make it boilover, as that will weaken the
fpirit of your water ; you muft frequently change your
water on the top of your ftill, and never let it be
fcalding hot, then your ftill will drop gradually. If
you ufe a hot ftill, when you put on the top, dip
a cloth in white lead and oil mixed together, and
lay
62* eORPIAL WATERS.
Uy i( well Qvcr xhf edges of your fttl}, and a CMrie
cloth over the top, and m^ke a (kxsv 6rc under ic» boc
mind and keep it very clear; when your doth is
dry dip it in cold water^ and lay it on ao;ain; and
if your ftill is very hoc^ wet anotker clotn and lay
it round the sop ; when you ufe a wprm^ftill, keep
your tub full to the top with waicTj and change k
ofceo, to prevent its growing hot.
Walnut Water.
TAKE a peck of fine green walnuts, t^ruife them
well in a large mortar, put them in a pan with a
handiul of bahn brgifedt put two quarts of good
French brandy to th^enij cover them clofe;, and lee
them lay three days \ the next day diftill theni in a
cold ftill} from this quantity draw three quarts,
which you may do in a day.
treacle Water.
TAKE the juice of green walnuts, four pounds
of rue, carduas, marygold, and balm, of each three
pounds I roots of butter-bur b^f a pound, roots <^
burdock one pound; angelica and maftic-wort, of
each half a pound ; leaves of Cbordium £\% handsfiil ;
Venice treacle and michridates, of each half a
pound ; old Canary wine t.wo pounds, white wine
vinegar fix pounds, juice of lemon fix pounds ^ and
diftill this in an alembic.
Treacle f Water Lady Monmouth* s W^.
TAKE three ounces of hartfliorn^ Ihaved and
bpiled in borage water, or fuccory, wood-(brel, or
refpicc water, or three pints of any of thclc waters
boiled to a jeily^^ and put the jelly and hartlbora
both into the ftill and add a pint more of thefe wa-
ters ; when you put it into the ftill, take the rcx)ts
of elecampane, gentian, cyprcfs, tuninfal, of each
^n ounce > fo^rel roots two onnces^ bk0cd thiftlci
called
CORDIAL WATERS. 623
called carduas, and angelica, each one ounce ; balm,
fweet-marjprufn and burner, half a handful of each i
lily comvally flowers, borage, buglos, rofemary,
and marygold flowers, of each two ounces 5 citron
rinds, carduas feeds, and citron feeds ; then prepare
all chefe fimples thus: gather the flowers as they
come io feafon, and put them in glafles with a wide
mouthj and put with them as n^uch good fack as
will cover them, and tie up the glafles clofe with
bladders wetted in the fack, with a cock and leather
tied upon it clpfe, adding more flowers and fack,
as occafion is ; and when one glafs is full take ano-
ther, till you have your quantity of flowers to di(HII 1
put cocMneal into a pint bottle, with half a pint of
fack, and tie it up with a bladder under the cork^
and another on the top wetted with fack, tied up
clofe with brown thread: and then cover it clofe
with leather, and bury it (landing upright in a bed
of hot horfe-dung for nine or ten days; look at it^
and if it diflblve take it out of the dung, but do
not open it till you diftill ; flice all the rofes, beat
the feeds and the aikermes berries, and put them
into another glafs amongft all, but put no more fack
than there is occafion for ; and when you intend to
diftill I take a pound of the beft Venice treacle, and
diflfolve it in fix quarts of the beft. white winct ^^^
three of red rofe water \ put all the ingredients intp
a large bowj^ ftir them all together, and diftill thenn
in a glafs ftill balneum niariae; open not the in*
gredients till the fame day you diftill.
Black Cherry Water.
TAKE fix pounds of black cherries, and bruil<$
theiTt fmall ^ then put to them the tops of rofemary^
fweet marjoruni, ipearmint, angelica, balm, niary^
gold flowers, of each a handful \ dried violets onq
ounce i a^niiie-feeds and fyeet fennel feeds, of each
- half
624 CORDIALWATERS.
half an ounce, bruifc^d ; cut the herbs fmall^ mix all
fbgcthcr, and diftill them off in a cold ftilL
Hyjlericai Water.
TAKE betony^ roots of lovagc, feeds of wild
parfnips» of each two ounces; roots of (ingle piony
four ounces^ of miflccoe of the oak three ounces,
snyrrh a quarter of an ounce^ caftor half an ounce i
beat all thefe together, and add to them a quarter of
a pound of dried mille pedes pour on thefe three
quarts of mugwort-water, and two quarts of brandy;
let them (land in a clofe veiTei eight days ; then ftill
it in a cold fti!l pafled up. You may draw off nine
pints of water, and fweeten it to your tafte^ mix all
together, and bottle it up.
Red Rofe Buds.
WET your rofcs in fair water ; four gallons of
rofes will take near two gallons of water; then (till
them in a cold flill, take the (ame ftiiled water, and
put into it as many fre(h rofes as it will wet; then
ftill them again.
Mint, balm, parfley, and penny-royal water,
diftill the fame way.
Plague Water.
Flowers. Seeds.
Wormwood, Harts-tongue,
Succory,
Hyfop,
Agrimony,
Fennel,
Cowflips,
Poppies,
Plarntain,
Seifoil,
Vervain,
Ma'denhair,
Roots.
A ngelica.
Dragon,
May wort.
Mint,
Rue,
Carduas,
Origany,
Winter-favoury,
Broad thyme,
Rofcmary,
Pimpttrnel,
Here hound.
Fennel,
Melilor,
St, John's-worr,
Comfrey,
Feverfew,
Red role leaves.
Wood-forrcl,
Pellitory of the wall,
Heart'scafe,
Ccacuary,
CORDIAL 'WATt: 11 S.; 625
Roots.
FtOWfeRS^
• Seeds. *
Sage,
Motherwort,
Cemuaryi
Fumaror/.
Cowage,
Sea-drinkj a ^good
Cole's foot.
Golden- rbd^
handful of each
Scabeous,
GromMreU,
of the aforeiaid
Borrage,
Dilh
things,
Saxifrage,
•
Gentian root,
Bccony,
•
Buuerbur-rooc,
i^ivcrworr.
•
Pioriy-root,
Germander*
•
Bay berries,^
Juniper- berries> of
• ■
each of thefe a
pound.' • :
One Ounce of ntitmegs, one ounce of cloves, and
half an ounce of mace ; pick the h^b^ and flowerr,
and (bred chem a lictle ; <:uc the roots, bi^uife thb
berries, and pound the fpices fine^ take a ):>eck of
green walnuts, and.chop them fmall ^ mix all thefe
together, and I^y them to deep in fack lees,- <>r any
llifhice winellees, if not in good fpirit^ but Wine*lees
are bcft ^ let them lay a week or better \ ht fure t<)
^ir them once a day with a ftiek, ahd keep thcoi
clofe covered ; then ftill them in ah alembiq with a
(low fire, and take cire your ftill does not burn*
The firft, fecond, and third running is good, and
fome of the fourth i let them ftand till cold, then puk
them together*
Surfeit U^at&. .
YOU mull take the fcurvy-gfafs, brook-lime
mrater-crefles, Roman M^oirmwood, rucj mint^ balm,
lage, cleavers^ of each one handful ; gtren merery
two handsful s poppies, if frefh, half a peck, if dry
a quarter of a pecki cochineal fix-penny wofth ;
faflPiron fix-pennyworth; anife-feeds, carraway-leeds,
toriander-feeds, cardamom*feeds, of each an ounce ;
liquorice two otinctrs ; fcraped figs fplit a pound, ra'*«
S f fins
^15 CORDIAL WATERS.
fins ofthcAin floned. a pound, juniper beoies. an
ounce, brpiCed. nutmeg An. ounce; beaten mace wb
baMe,'.fweecfena4l-feeds .an ounce brui&d, t fcm
ioiyers of rofeitiary, cA«fygold,;and fagc flo«trftt
^i^ail thefejnto a large (tone jaf» and puc to ilcm
three gallops of French brandy* cover ic clofe, and
lee it ftmid De4r the fire for three weeks ; fltr it three
times ft week } be fiire to keep it clofe ftopped* tad
then ftrain it ofFj bottle your liquor, and pour ot
the ingredients a gallon more of Fremrh bramlyt
let ijt &nd a wtek^ ftirring it once a day i then diftil
it ifl ^ cold ftill i and this will make a fine white fur«
feit water*.
You may make this water at any time of the year*
]t you live at London^ becaufe tjhe in^rediepts are
always to be had, either gteen or dry ^ out it is hcA;
n^ade io fummer..
Mii Water. .
Take two good h;^ndsful of w6rmwood^ al
much carduusj as much rue ; four handsful of mint,
las much balali» and half as much angelica i cut thele
a little^ put th^m idto a cold (Hit, and put to them
three quarts of milk \ let you^ fire be quick till voujr
Itill dtops, and then flacken ir« You may draw
pff two' quarts; the Brft quart will keep all the year*
Stages Heart Water,
Take balm four handsful, weet marjorum one
hamUtil, rofemary fiowers, clove gilKfiower^ dned|
dried roie-buds, borrage-flowers^ of each on ounces
marygold flowers halt an ounce; lemon. peel twg
ounces; mace and cardamum, of each thirty grains^
of cinnamon fixty grains ; or yellow and white ian^
ders, of each a quarter of an ounce ; Ihavingi of
hartfhorn an ouiu;e ; take nine orangey, god put io
the peeU then' cut them in fmaU piece; i pour upoa
tfacfc
tbefc tfTo <)uarcs of tb€ beft Riicni(h» ^r tht bftt
\vhitc wine; let it infufc thfW «C fovr dAy?i t)fWf
very clofe (topped in a cellar, or cool place; if ic
infufe nine or ten davs, it is betceci
'Take a flt4g*5 hc^r^> and cut off ^U thp fft* <*^.'^
very fniall, and pour in (p n>uch RhCTiQ?* or Wbicf ^
vrinCai as ml] cov^r it ; In i; ftaod all o)a.bt qlpC^
coveted in a co«l place ; t/;^^ n^xt dw *dd toe ptbre^
laid things to it^ mixing it ytxy wj:1[ together^ 4d4-
ing to it a pint pf the bcft rojfe-watpr/ and a. pixit gf
Ihcjuipejof celan^nc, (if yop floafc you .nw^ jpuf
jn ten grains oi^ raf)ffP0);aad Cp pui'h in a glafs R'lUf
didHlii^ in water, raifing ic n^cU to J^epp iq tb^
iieam^ both of the ftili a^d rap^iver^
To make Angelica Water ^
TAKE eight hainkfuJ of tfyf leaves, wafli them
an4 cvt the0)> ;and i»y them jqo a uUjp ip 4ryV w4;ii?i)
fhfjr ane dry put them into ^ earthen pp(^' and x>^
them tp four quixcs pf ftcpng wtnc If'esV ler 4 Ji^j^
for twenty-ibur hoyrsy' |dut Air ip tw^g? iii tbe tj.cpe^
then put it iatp a warm fiiil> or al^bk* ai)^ ^r^iar
it jaff*^ CO v^ yooir tootles with a paper^ anc) pf|ic^
hoies in it, fo let it ftan4 two or tlirep ^% \ ijico
mingle it all. cpgethcr, and fweeten it \ and whpn i(
is iG^ttled^ bottle it up, and ftpp it ^Qi^
Milk Water afecond Way.
TAKE the herbs agrimony, endive, fumitcirjr^
balm, elder-flowers, white nettles, watcr-creflcs,
bank-crcfles, ftge, each three handsful-, cyebrighr,
^pok-linae, and ^eUn^ipe^^each tiKp bM^feb fbe
flofe^ ^f yellpw do^ki red madder, fccmc], bprfc-
^adilh, ai^ .li<3Uoricf:, each three puaccs^ raifin?
Aoncd one pounds i^AUmegs fliced^ wloJier bark,
tyr^pieric, j;alni£al^ eaph xym drgfii3^ .carraway and
fennel feeds three ounces ; -poe gajioo of iiiilk 1 dif*-
-. - .. Sf2 till
«a8 CORDIAL WATERS.
dll all with a gentle fire in one dajr. You may add
one handful of May wormwoods
Cordial Poppy Water.
TAKE two gallons of very good brandy and %
peck of poppies, and put them together in a wide-
mouthed glafs, and let them (land forty-eight hours;
then ftrain the poppies out; take a pound of raifins
of the fun^ ftone them ; an ounce o£ coriander-
feeds, an ounce of fweet fenneUfeeds, and an ounce
of liquorice fliced ; bruife them all together, and put
them into the brandy, with a pound of good powder
fugar, and let them ftand four or eight weeks, fhak-
sng it every day % then ftraio it off and bottle k clofe
up for ufe.
Peppermnt Water.
GATHER your peppermint when it is full grown;
and before it feeds i cut it in (hort lengths, fill your
ftill with ]t^ and cover it wit|i water; then make a
good fire under it, and when it is near boiling, and
the ftill begins to drop, if your fire is coo hot draw
a little from under it» to keep it from boiling over,
br your water will be muddy % the flower yoifr ftill
drdps, the clearer and ftronger your water will be,
but do not fpend it too far \ bottle it the next day,
let it ftand three or four days to take off the fiery tafte
of the ftill ; then cork it well, and it will keep a
long time.
Rofe Water ^
GATHER your rofes on a dry day, when they
are full blown, pick off the leaves, and to a peck
put a quart of water; then put them into a cold
ftill, make a flow lire under it, the flower you diftill
tt the better it will be ; then bottle it, and in two or J
jlJircc days time you may cork it*
iMveniet
CORDIAL WATERS. 629
Lavender Water.
PUT two pounds of lavender pips in two quarts
of water^ put them into a cold ftilU and make a
flow fire under it ; diftill it oS very flowly, and put
into a pot till you have diftilled all your water ; then
clean your Hill well out, put your lavender-water into
it, and diftill it off flowly again -, put it into bottles,
and cork it well.
Aqua Mirabilis.
TAKE cardamums, cloves^ qubebs, mace, nut«
megs, cinnamon, and galingal, of each four drachnis;
then take two pints ^f the juice of celandine, one
pint of the juice of fpearmint, the fame quantity of
the juice of balm, floweiH of melilot, cowflip, roie«
inary, borrage buglofs, and marygolds, of each fiit
drachms ; feeds of fennel, coriander and carraway,
of each four drachms ; four quarts of the beft fack,,
and two quarts of white wine; the ftrbngeft brandy^
angelica water, and rofe water, of each a- quart 1^
bruife the fpices and ieeds, and fteep them with the
herbs and fioWerk in their juices, waters, lack, whittf
wine, and brandy all night*, in the morning
diftiil It in a common dill pafted up ; and (rbm this
J|uantity you may draw off two gallons at lead ^
weeten it to your tafte with fugar»candy, bottle it
up, and keep^t in a cool place.
Orange or Lemon Water.
PUT nx quarts of brandy and one quart of fade
to the outer rinds of fifty oranges or lemons, and
let them fteep in it one night ; the pexc day diftill
tttem in a cold ftill; draw it off till you find it be*
fins to tafte four; fweeten it to your tafte with dou-
le-refincd fugar, and mix the firft, fecond and third
runnings together; if it be lemon water, it Ihould
be perform^ with two grains of ambergris, and one
Sf 3 of
^3o COViTilA^ y^ATE^S,
of mu(k ; grind them fine*, tie thein ia a rag, and
lee tc hang 6vc or fix aays jH ^aC:h bocdei or yoa
m^y put to them three Or four Afopi <f( thb lii^iire
df artbergrii. Be furcr id eorfc it #ell*
PUdimttt Water,
Take twp.g^IlunB of braudyr, t^a glHbdi of
^atcr, and one potirid of all-rpice beat Op in a mor^
tar i. ice it (land al} nighc, and then dV'^W IC off id %
worm-ftill.
• TAK^ tW9 ^Uona of br9ndy».two gdIlo|is of
^tKr, and one paund ^ nuemog beat up m a n)or-'
tat ) let )% ft^d ^\\ nighty aod ikien dr^v^ i( o^ ^o ^
irOrflfi.ftiijv ' . \ \ \
, '^AI^E tbr«< oiuKCS of Virginia fna^*root» twq
#\iiMi«froyf f::ard^i9S-(«cdfi and marygqld-flpWcrs, and
fen gi^«n w^li>u($ y card u us w^«r and POppy vater,
JiMr.fiu^irt of «a^h; an4 09e ;9unce of hartihornj
ict (ne walnyts, and fttep ^\i in the w^(cr« a fort*
eight s ihpn add to it ^a|f aa ounce of Londoa
ueacle, gndidiftUl i^ fvt^ioi^ in ^a alepnbic pafte4
t HA A
I .. ;
i m
t 63i 1
C H A P. XXXVIt
- ^ ■
BR E W Ti N IS.
y^AVIKQ given direftiow for the making of
jFj[ ifjrines and Cordial waters., k Would be jhoughjc
ab yrtfiftiVion^l^^l^ omif&on to pafs over malt liquors
iinnotjced. ' *Wc do tiot mean to coter on all the
Vinriot)s branched of brewing, it bdtig foreign to our
prefcnt pttrJ)ofe. '
All wc intentl, h to give general dirc;^ions fpr
brewing, managing,* and Keepin||; fuch llrong an^
fmall beer th*c may be necelfary m > i^i^e famHy, .
The fir'ft confidcration is, the bfcirtg ptovidcd witk
Proper implenncnts^ and th^ coopa appearing jtbt
fifftobjefti •^. .'
The manner of fcttlng and |idfition of thc^ C^fji-
per.are firft fpr ouf confidcration : and the proper
method is, to dividfe the fire by a (lop ; and \f^ the
door and draught be in a direct line, the (lop (hould
be erefted frorti the middle of each outline oif.tte
grtitkig, and parallel with the centre fides of the
<opper : by this method the middle of the fire wifl
be dircftly under the bottom of the copper, 'tSe
ftop is compofed of a thin wall in the centre of tl\e
right and left fides of the copper, which U.to afcend
half the height of the copper ; on the top muft be
left a pavity, from, four "to fix inehe^, for a draught
for Ac half-part of the fire, which is next the door
of the copper, and then the building mud ctole ^l
round to th^ fitifl^irtg at the top;
By this nldde ofcreaihg your copper, the he^t
will obmnrtiinicate from the outward eart of your fire
fttundxhc wtwafd.half of your copper, through the
S 1 4 cavity.
63« B R fi W r N G.
cavity, as docs the fartheft part of the flue, whidi
alfo contracts a conjundion of the whole, and caufet
the 6ame to glide gcndy and equally round the boc-
torn of your copper.
Several advantages are derived from this mode of
proceeding: the fuel being an obje&, is thereby
greatly favtd ; it has the fuperiority of wheel*
-^r^ughts ; wiih ijiem, if veiy particular attention is ooc
paid to the hops, by ftirring them dowOj they we
liable to ftick to the 0des and fcorch. This wiU
very much hurt the flavour of your liquor. The
.copper, by this method, will lait many years longer
than by a wheel-draught; that drawing with t:}
much violence, that if your, liquor be beneath the
communication of the Are the copper will be liable
to be damaged ; fo that by the other coQcrivances
vou Qiay bou half a copper full without injury. There
js a great advantage in this, it being impoflible to
draw it clean oflr the mafh.
To give . greater expedition to the operation, yoo
yhay wijh to e^ctend this advantage to a few pailsful,
which is done without injury to the other ; the whole
of the other being drawn oC the copper will acoHBr
plilh your intended purpofe next morning, which
will prevent difturbing your reft; it running the
whole night, will be ready to boil in the morning,
9nd fit to be added to the working of the other (ixiaU
beer. In time the whole will be rendered complete
for turning-
In purfping this method^ you are not under the
neceflity of having your copper turned, which is not
only difagreeablei but attended with a gfeat or
pence.
Other inconveniencies arc too frequently found \n
copper?, their liaving been macie too cx^ to their
intended quantity ; the cpofeouence being, th^t
tl)ere is not iuAcicnc loom for polling the liquor in*
with
BREWING. 633
tivith anf degree of rapidity or fafety, which muft be
naturally fuppofed to be efitntial points. This in-»
convenience may be remedied : prepare good ftz^
foned pieces of elm, or any other proper wood, then
ihape them like the viller of a waggon wheel, being
half its chicknefs, and join them round, to m:.ke the
dimenfions of the circle of your copper. The rim
of the copper, which turns over as a bearing at the
top, may be beat up, and that part nailed to the
bottom part of .the wood* work, ingrafting between
fhe copper and wood-work a cement, fuch as whit-*
iflg and bullocks blood, of the thicknefs of com^
mon whitewafli. This wilt prevent any leak, and
laft a great while.
UGng this precaution, not to let the wood*worlc
join nearer than feven or eight inches to- the copper
flue, or the communication of tlie heat ; if there be
any fear of penetrating .through that rtire^ion, nail
either copper or plate iron j obferving the above cc-*
ment being equal to any folder for this purpofe.
This method is recomnVcnded only where ftop-i*
draughts are ufed 1 where wood may be applied with
fafety, the fires of thefc never beii>g fo furious that
any damage can be done. For ere^ing other cop«
pera on difFerent conftrufttons, ftone, brick, or tarris
mortar may -be ufed. -
Coolers being of no fmall confequence, and the
next thing ta be cpntidcred, for not bemg properly
taken care of, the liquor, by fome fcemingly unac*
coumable caufe; wiU have a difagreeable tang. Great
care (hould be taken of thek bting well fcalded and
waihed; .and likewito thatr no dirty fbap-fuds are
flopped upon them, which often happens, by per-
mitting wafbing to be done 'in the brewhoufe.
In preparing your coolers, never let the water
fiand ip. them too long, as it will turn putrid* and
tbr Itencb entering the wood^ will render them almoft
incurable.
634 B R E W I N G«
mtdrable. But to prevent fuch ooniequefices, all
coolers ought to be leaded^ bemg eicceediogly cleanlji
ami A great help in cooling ptfrt of your liquor*
viro#tS) which it oeceflfary to the working it, ai wcB
as for the coolings the whde evi^)orarion cau&ag
indre waftc than proper boiling.
AUb let your coolers be fcowered well two or three
tifines wrtb cold water, it being more proper than hoc
to rfirdt a per fed cleanfiog % hot water will not ooiy
drive the tofesSion furtherv* bat if your drink be ift
into the coders, and if any remain in the crcwicc%
tbe heat will toiled the foolndSl, and render it mu
feriiolefeme.
Some perfons, who pretend to be. judgca of tkit
Uuxttt, Avgtir, that ropinefs iii beer proceeds from
the want of a fuficicnc quantity of hops> to di^l
theghicirvous richnela arifing from the goodoels of
tbe malt ; which is a miftake, fiive when it is boiiad
too flHich.
Others argue^ that it is by tpplyii^ the wtf er too
0iarp, that it, too hot, to oiafh with ; but if the
Wafer c£d not produce that fault, it has another
equally dangerous, that is, when you malk with wa»
ter io exceedingly hot it is liable to fet the n(iak,wbicb
will dog ic up fo that ic is almoft Botpofiible for Jt
to run off; and when you have got over that
^alty by art, it never aafwcrs in point of goodndk
As a proof of beatt and colds, which muft be
plicahle in the cafe of birwing^ proceed thus:
Take a pail of cold water^ thrpw ic on a quantity of
grains, and it wiH ajmoft immodiasdy become ropy^
Some brewers wtU put cold water on the mafliy and
ioiagine that it gets out the whole of tbe ftrea|g^ %
but it is iffipoflible for this to meet with a fiivourabk
reception, conGdering the improbabilicy thereof,
thougjj they fay it makes exccUcot toplaib} or n-
thtr rot-gvt falall beer.
BREWING. •j^
. Many facnilies hairing a particular averfion t(y
jewing, from acancepitpn of. the trouble^ and the
tAor(iK>us cxpcnce actcndif^ che ficcing up a brci^^
houfe ; bu^ if properly inade^ a whok let of cooltrii
inay \s^ nsmoptd from hqufc to houffr with great fa«
4^iJi(y and little cxpefic«» provided they be made n
Itercafter meniioned.
Strong frames muft be conftp^ifted fofx each cooler^
Irn fuch a manper,, thac they . 9)ay b« uow^dged^ and
taken afunder when* oce'afion requires. The optQde
frame (bould cum up pretty h'fgh, that is^ fufficiently
thit:k and.ftrong.to cut a propel inlet to recetvt
#cdge$ for the purpdifes h^reafcer <iKriuionedi fbcrti
your Goolera^ which are to cuAliff ot comtnon planed
ideal boards, and lay them efen \o &t on this frame,
>fhkh) from a projeftioa and injct, you. can let thd
$detotbe bottom ; and it will bv nrceifify the in1c6
9iodd be a little lower thah wjiere the bottom rrftsf
\^y theie mQm% jthe wedges wiU have (u 11 ^wer tqi
lighten the (idefi to asgreat an extremi y as a hooped
^rek And tbrfe wedges (hould be. in three regular
dire£liai>s on the fides, and at two places at each
f pd^ wbic6 wil 1 form per fcA firmnefd* If the cooler
be made in regular {izes under each .other^ you
^ay fet firong caftors in mortices under the legs, by
wliich means you can drive thrm under each other^
fo as the whole to go undei* the lippefmoft, which ia
9 gfood iR>etli^ ot letting them ,out of barm'is way^
Py this nKrdfc of conftru^ion the ^ chief of yo^f
brewing i^tei^fiU, the copper exjcepted* .may be un^
Vredged, and with licile trouble packed into a wag^
gon in the fpa^e of two hour^ and iet up m anotbec
b^ewhoufe in the like t\mc. ...
And even if you 0)<hik1 chufe at.any time to dif-^
efe of,. the. o^K^ials, tbac may be done without,
b, as i^e boards will not be damaged >y either.
^.T^n^ 9f.6ft^s« ^ t». foiftU.^liianttcy, fuch'
4 .a hogdiead
636 B R E W I N G.
a hogflicad is required^ which may be made lik^
drawers^ pulling out in grooves, and refting on trcf-
C^es, which may be very conveniently puc out of
danger, as before-mentioned.
You moft keep the mafli-tub perfe&ly cleab ; no
grains fiiould be left in it .any longer than the d«y
after brewing, for fear it fhould four the tubs ; for
ihouid there be a four fmell in the brewhoufe beibjt;
the beer is tunned, it may infed your liquor and
worts.
To make your tub more perfed and lafting, take
a circular piece of brafs or copper, to inlay and line
die hole where the pen-ftaflf enters, to let the wore
run off into the onder«back. The pen^ftaff ihouid
be alfo fioutly ferrulled with the tame meral^ and
both well and properly finifhed, as you may irtdi
cafe place it properly: u5ng this mode, it will ran
from the finenefs of a thread to the fulneis of an
iach tube, &c. firft dreffing your niafli-baflcec with
little buiby furze, without ftems or ftraw, fix or
eight inches in, from the bottom of your balket, and
let q^te perpendicularly over the whole, with the
pen-ftaff through the centre of the balket and the
middle of the furze or ftraw, and fattened into the
h(de of the tub. You muft keep it properly fleadys
and for that purpofe take a piece of iron, let it into
a flaple faftened to the tub, or the neareft part op-
polite to the balket, and to reach nearly to it ; and
from that piece another, added to a jointed fwivel,
or any other contrivance, fo as to be at liberty to let
|Ound the balket like a dog-collar, and to enter into
a ftaple formed with the fame to pin it faft ; and by
adding a half-cii-cular turn in tne collar, in which
you have room to drive in a wedge, which will keep
it fafe down to the bottom, when there can be no
danger of irs being difturbed by ftirring the mafli,
which will othcrwife fomttimea be the cafe. When
you
BREWING. $37
you let g9> jbu will r^fe the pcn-ftaflT to your own
'degree of running; then faftcn the fta(F by the help
of two wedges, tightened between the ftafT and the
balket*
The copper, in procels of timej like every thing
ielie, will become defcAive ; when it happens, this
fiaiple remedy inrill make it as perfedt as ever : work
the pen-ftafF in the brafs fockec with emery and
water, or oil,* which wtU make it as perfed): as when
new.
As an addition to the under, backs, get a piece of
copper to line the hole in the bottom, which may be
ftopped with a cloth put fingly round a large cork i
and when faftened down for the wort to run, it will
be necelTary to put a large weight on the cork, which
will prevent its flying up by the heat. When the
Jiquor is pumped clean out of the back, the cloth
round the cork will enable you to take it out with
eafe ; and there fhould be a drain below the under*
back to carry oflF the water, which will enable you
to wa(h it clean with little trouble. This drain
Ifaould be made with a clear defcent, fo that no damp
jnay remain under the back. With the conveyance
of water running into your copper^ you may be ena«
bled to work that water in a double quantity ; your
under-back being filled by the means of letting it in
at your leifure out of your coppery through a ihoot
to the ma(h-tub, and fo to the under-back i thus
you will have a referve agatnft the time you wi(h to
fill your copper, which may be compleated in a few
minutes, by pgmping while the upper cock is run*
jiing.
Thus much for the principles of brewing, but be
cautious to keep every thing clean.
Having explained the necelTary precautions in pre*
paring the veflels^ I (hall make fome obfervations to
be obferved in the courfe of brewing*
Your
Kijfi fi ft. B W 1 a. 0.
' Yoor mrnfils being vriXt Coakkdv jm
grouod, foor copper .boiKng; nod jeur pcn-fti^
well iiet, proceed to maib, by Jcccifig a fiHBcioK
iquancity of boiling Water into your cub, in wiiidrk
inuft ibnd till the ileaih having §i»nc .oiB> fo as yco
inay ftr your own fliadQw in ic. One prrfba IhaM
pour the male gcidy in, wk'^e another fltould cart-
fisily fiir its for as much care (faoukt be obferred
when the mafli is thio as when thick.
This being effedually done, and having a rdcnc
fif malt, to prevent evaporation cover your tub
with fackS) &c. and leave your oiait three koucs ct
fteep*
Before you let the malh riia, yon ihould not £ui
to be prepared with a veflel to catch the firft flo&t
being generally thkkiib; and another veflci |)etw
apphed while you return the find on the naafht «
£o on for two or three tinses, till k njos fine.' Tcor
copper (hould be boiling at this tune, and a tA
placed clofe to your malh tub ; let into, it througl
your fpout half the quandty of boiliDg water yoa
fliean to ufe for drawing off your beft wore Tin
being done, turn your cock to fiU up again dvse&iyi
which will boil in due time^ heated, with coaLaAief»
cinders, &c. All this time yon nuift ftop the mafli
with the hot water out of die tub, in osodenaDe qtian^
titles, every ten or a dozen minutes, until the whok
bt confumcd ; then kt off the remaining quantity*
boiling hot> to the fioifliing purpofe, £ot ftroof
beer.
Then fill your copper quite fuH, as ft may boii
quickly, for a fecond mafh : whether you intend it
for ale or fianall beer, being (b prepar^, iet aff the
remaining quantity of water into the tnb,.as was
done for the ftrong beer, ftopped up as before i but |
if you wouki have foixll'breri)e&i<&, you oujfl judgp
accordingly, by iiMiing apro^ quantity oflF iadm
timci
B R E W I N O- 6^
ftinct and letdos it Into the tub as b^orc Avokl
the latter article if yoQ can* tbac you may draw ouc
the (Vrength for a)e.
. Forty-eight foulhels of male will make four hog&
heads of good ilrong beer as need be, and aifo foui-
hoglheads of very good ale ; the ftrong beer (hould
be kept two or three years, and the ale one year^
before tapped. If your mafli be only for one hogf-
bead, it Ihould be two hours running off; if two
faogfheaids, two hours and a half; and for any greater
quantity, three hours; for it Ihould not ihiy too
long, as the ftrength may be cxhaufted by the fre^
quent droppings.
Great care muft be taken in the time of fleeping
your mafhes^ ftrong beer three hours, ale one bour^
and if fmall beer half an hour. By thus proceeding
the. boilings will take place regularly after eacJi
other, and prevent lofs of time. Take great care^
in the courfe of each raa(hing> that it is thorougMy
itirred from the .bottom, and particularly round the
mafii-ba(ket| as it will prevent a ftagnstion in the
whole body of the maih ; and by omitting this laft
procels it will fox your beer, and give it but an tn^
different taffe.
In preparing for the boilings be very careful to
put the hops in with the firft worty or it will char m
a few minutes* As foon as the copper is fuU
enough make a good fire under it ^ but be careful in
filling ir^ leavti^ room enough for boiling : boiUi^
quick is neceffary to be oblcrved, though in this
there are different opinions; perhaps there is but
one good method, that is, botKi^ quick. Parti«^
cular cautbn Ihould be obferved when it begins €o
fwell in waves in the copper ; if you have no afBft«>
ant, be particularly attentive to its motions, having
an iron rod of a proper length, crooked at one end*
and jagged at the orfaer ; with the crook you opea
r I the
646 B R E W I^ N. a
the copper door, and the ocher end pu(h uf the
damper without moving. On the firft fwelt yofO
will have fufiicient time to proportionate your 6rc%
^rea't precaucion fliould be taken that it is not too
predominant : and when the boil is properly goi qih
der, add a fire ro boil brifkly, varying a few mi*
iiutes.
As to the time it fliould boil, an experienced
brewer takes a copper bowl-'difliy and take out ibmc
of the liquor, and when they difcover a working
and the heps fink, they conclude it fufficiendy
boiled. Somerimcs this is compleated in thirty or
forty pinutes ; but according to the difierent quali«
ties of the male, this rule is often extended to five or
ten minutes. Long and flow boiling is pernicious^
as well as wafting the liquor : the flower it boils the
lower it drops, and finges to your copper ^ quick
jboiling has a contrary tmA. Efience cf malt 6 ex-
traded by long boiling $ for by fb doing you may
make it as thick as treacle or honey.
In feme parts of this metropolis they value their
liquor for its ftrength, in affe&ing the brain two or
three days after intoxicationj being the tfftSk of long
boiling.
' Afier the liquor is properly boiled, run a final!
quantity over all the coolers, fo as to have a proper
quantity cold immediately to go to work, if the
airinefs of your.brewhoufe will not expedite a quan*
tity foon, you muft run a fecond quantity over the
coolers, and let them into fliallow tubs i put tbcit
into any place where there is a thorough air^ but
where no rain or wet cs^n get to it. Let off the
quantity of two baring-tubsful from the firft over
the fecond and third coolers, which may be foon got
cold, to be ready for a fpeedy working, and then
the remaining part that is in your copper may be
quite let out into the firft cooler*
In
BREWING. 6^1
In the interim mend your fire and tttend to the
hops, to make ^ clear paflfi^e through ^ die fttiainer^
and as ibon as the liquor is done nmmog return (6
your bulinefs of pumping; but remeniiberf thac
"when you have got five or fix pailsfult reurn all the
hopa into the copper for ale.
By this time, the qijantky of liquor let tato your
coolers being properly cooled, you mitft proceed ta
fet your liquor to work : take four quarts of baum»
and divide half of it into fmall veflels, fuch as
bafons or mugs, adding to it an equal quantity of
wort, which would be almoft cold; as foon as H
ferments to the top of the Teflel put it into two
pails, and when that works (o the top put one Into «
baring-tub^ and the other into anodier; when you
ha^e half a baring-tub fuH together, put the iiice
quaotity to each of them, cover them, until it cornea
to a fine head^ this may be compleated in three
iiours: put thefe two quantities into « ivorking-
guile ; you may now add as much wort as you have
got ready^ you cannot work it too cold in opea
weather.
If you brew In cold frofty weather, keep ^
brewhouie warm, but never add hot wort^ to keep
the liquor to Mood heat, that being a bad maxim %
for hot wort put to cold, as well as cold to hotf is fb
intemperate in its nature, that it Ih^ates the proper
operation of the baum.
Be careful that your baum be not from foxed beer,'
that is, beer heated too much by its working, for it
is likely to carry the contagion. If your baum be
flat, and you cannot procure that whieh is new, Am
method of recovering its working is by adding to it a
pint of warm fweet-^wort of your nrft letting off^
the heat to be of half the degree of miUt-warm i
then give your mug that contains it a (bake^ and it
UriU loon gather ftrcn0h, and be fit for vki ^
Tt ' tlhatt
642 B R E W 1 K G.
t (hall conclude this matrcr with obfcrving, thftt a
pound of good hops is fuilicient for two bufbcls of
.malC) for (trong beer to keep for four years , twelve
buflicls to the hoglhead.
. Your cai)cs being pcrfeflly clean, fweet, and dry,
and fct on the (land ready to receive the liquor, fir(t
-ikini; off the top baum, then proceed to fill your
.calks c)uice full, immediacely buQg and peg them
clofe ; bore a hole with a tap-borer near the fummir
ot the (lave, at the fa^ne diftance from the top as
jthe loiver tap-hole is frpin the bottoa)^ for working
-through that upper hole which is clean, and more
effcdual method, than working it over the cafk ; for
by the above method, being fo clo(<ly .confined, it
ibon fets itfelf into a.convulfiye motion, and forces
nfelf fine, provided ypu attend to the filling of your
calks fiye or Bx times a day •, for by too long an
oipiffioQ it begins to fettle, and afterwards being dif-
turbed, it raifes a (harp fermentation, which pro-
educes an inceiTant working of a fpurious froth chat
xnay conpnue for fome weeks ^ and after all give
your beer a cranki(h taftc, which proper attention
^jgh^ have prevented. j
Having gone through the pra^ical part of brew*
Ingy I (hall proceed to inftruft the houfekeeper in the
management of malt liquors, the proper time for
-brewing} and (liail make fome obfervations on. the
different qualities of water, malt, and hops.
The month of Marct^ is generally confidercd as
one of the principal feafons for brewing malt liquors
for long keeping ; and the reafon is, becaule the air
jft.that time of the year is- temperate^ and contri*
^buces to the good working or fermentation of <tbe
liqupr, which principally prpmptes its prefervation
and keeping good. Very C9|d as well as very hot
weather .prevents the free fermentajtipn of working
cf liquors^ fy \hsit if you. brew in yci^y cold weathei*
i.\u': * '4 . . ' «nlc(*
B R E w r ]sp a .16^
b&lefs you ufe fbme means to warm, the oellar* while
new drmk iis workings ic will never eiear itfiflf'Ui
the manner you wifli 1 and the fanie n^iafortune wiU
arife, if, in very hot weather, the qrilor //is . TiQt.in:ia
Very temperate ftate-; the confequence - of atl! wAich
will be, that fuch dhnit will ^e.tnudiiy ahd fQur^
perhaps beyond recovery* *Stichh*Ehisifortmes often
happen^ even in the proper feafon^ for* brewing, and
that owing to the badnefs of a cellar ; for when thc]^
are dug in fpringy grounds, they, ar^fubjed to tiatnps
in the wiriter,the liquor will chill, erow flat and deadi
Where cellars are of this nature^ it wSliibe advifen
able to make your brewings in March^ rather than
O^tober^ for you may keep fuc^h cellars temperate
iftfumoier, but can not warm them in winter: thus
the beer brewed in March will have time to fettle
itfelf, before the cold can materially injure itr - -
Cellars for keeping of liquor ought to be huiltfb
that no external air can get into them $ foi^ the varra*
tion of the air abroad, were there free admiffion of
it into the cellars, would caufe as <many aheratiooia
in the liquor, and wouldkeep itin fo imiettled.i^
ilate, as to render. ir unfit' for driakiag. Somo
perfons, curious in thefe matters, have. douUe doxi
to their cellars, with a view that none of the external
air may find a way into them 9 and are amply repaid
for their care apd expence by the goodnds of theic
liquor. The intent of the double door is, to keep
onefhut while the other is open, that the external
air may be excluded^ Such cellars^ if they lie dry^
as they ought to do, are faid to be cold in fummer«
and warm, in winter 1 though, in reality, they are
conftantly the fame in point of temperature. They
(eem> indeed, cold in hoc weather, but that is only
becaufe we go into them from a hotter air-^ Abroad
the^fame -mode of reafoning will hold good, with
refpe£k to their appearing wanner in winter.^ Hence
T t a it
i644 B H B W I N a
k 18 endrm, chat riiejr tre only cold or wami,
fonunif as the air we come out of is ooMer er
warmer. This flioold be the peculiar propettj of a
ceBar, if we esqpeft co have g«od liquor out of ic
As foe the brewing part^ having already confr*
^red the flMtcer, what we Ihall therdbre further
tOKh opBiv befides fpeaktog of cciUariiig, wUl re*
bte t6 the waior, malc^ hops^ aod the proper aae*
shod of keeping Uquors.
The faeft water is river water, fuck as is Ibfc, and
has persakeo of the air and fun ;. fibr this eafily infi*
Bttates itielf into the mait» and cattrsAs iis irirtnes :
on the contnrjy haid waters mfti ing^ and bind the
pores of the m^ &> that Hs virtues aie not freely
eommunicaied ta^cfae Jiquor. It is a rule with Hmotf
that all water thstwitt mix with foap is fit for brew*
ing» and they will by no means albw of any other §
and te has been more than once experienced^ char
wfaele the ftme qunntity of malt has been vAd to n
barrel of river water^ as to a barrel of fpiiog waeer,
she river . wiser brewing has excelled tbe other in
fttength above five degree in twelve months. It
matt be ofafisrved, that the mak was not only the
inne in qnansity for one barrel as another, boc waa
Ac iSime in qnalitf, having been aU meafiiied from
she lamt heap % the hops werealfo tbt fiime; both in
quality and quantity^ and the time of boiling eqnd
ki each; they were worked in the fame manner,
tunned and kept in the fiinae cellar. Here it is evi-
dent, the only difieience was in the water, aod yec
one barrel was worth two of the other.
One thing has long perplexed the ablefr brewen,
and that is, when feveral gentlemen^ in she lame
town, have employed tbe &me brewer, have had
the fame malt, fame hops, and fame wj^er, brewed
in the fame month, and broachtd ac the fiiaie time,
yet one has had excdient beer, while the others have
3 hid
BREWINQ. Hs
ini beer hara;|r worth drffiking* There nitf te
three reafon^ fer fliis difference : 0ne might be tkt
difference of weather, whicti might happen at tbt
feveral brewiaga in this ntonth, and iMloe an altera-
tkm in the woKifig of the liqvors. Se«on4ty, that
the yea^ or baum, might be of diffitrent fiMtt, or
in different ftates, wherewith tbtfe li^on wei«
worked. And thi rdljr, the cellars wete not e^aUf
good. The goopdnefi of fuch drink a« U brewa4
for keeping^ in a great meafure depends on the good*-
nefi of the cellar in which it is kept.
The Dorchefter beer, whicli is fo nmith adsMiad^
is, for the moft part, brewed of chalky water, which
is alcnoft every where in that county : atid as the (oil
is generally chalk, the cellars bekrg dttg in that 4rf
fetiy contribate to the good keeping of their drink %
it being of a dofe texture, and of a drying qfuaUtf^
fo as to diffipate damps; for damp cellarn we mk
bf experience, are mjurious to die Iteeping of lU
3obrs, as wdl as deftrtfftive to the caib« A eon*
ant temperate air digeft» and fofona malt riqiiot%
lb that they tafte quite fmooth on the pafaMe % but in
tenairs, wiiteh are unequal by fetting in heats aii4
cokls, the liquor is fubjeft to grow ftate nd ihmf.
For this reafon it is, that liquor brewed for long ¥oy^
ages at iea, fbould be perfedfy ripe and fine before
it is exported ; for when rt has had Aifllcient time to
digeft in the cafk, and is racked fl-om the bottoM
or Ite, it will bear carriage without trijury.
It hss been obferved, that in proportion to tht
quantity which is indofed in one cafk, lb will k be a
longer or ihorter time in ripemng. A vefld con-
taining two hogfheada of beer, wiH requtiv oivtee as
much to perfcft itfelf as one of a hoglhead : and k
it found by experience, that no veflU ihoold be iafed
for ftrong beer, which is intended to be kept, left
than a hog&ead i as one of that qirtmi ty, if it be
Tt 3 fit
^4^ • fLR;:E. w. i::N..G,
fit to^w m'^'year^ ;has body .enough to fupport it
twPi, tbre^i'jor four years^ if ic has ftrongth of male
ami hops in tc^ a$ the E)orchefter beer has.
- ^ A great piecp , of. cecpnomy is the good manage
ment. of fmall b^ri for if that is not good> the
drinkers of Jt will be feeble in fummer time, inca*
pable of (h:()^g wqrk^ and will 'be very fubfcA to
difteifipcra ; . beikleSf wjien the beer is not good a
great deal will be tbrow.n away. The ufe of drink,
as. well as . m(»at, is to nourifli ^the body i and the
more labour the^e \b uppn any one, the more fub^
jft^ntia) ihould be.the diet. In harveft fime the ill
jefifecls.of t^d beer^afe vilible; ^din great families,
"whefie that arfiqle.^s not been attended to, theapo-
thec^ry's billft hayeamovinced to tea times as much
^s the malt iwouldjiave come tp» and that would
l^Ve kepCtCt^efiT^^Vftdts i^ lli^ength andin good health:
tD^fide^, gQpd jvi}olerQn>e drink is feldom thrown
awa^ by.fervifits i, and thus the /paring of a liulc
iDait/nds JHT. t^e: Ipfs^of (he mafter.. Where there i|
j(^d^ce|lari<ig,; therefore, it is advifeable to brew a
^ociiiof ^fm^lT b^er in March or Offiober, or in both
^Qnth^, 'to be kept in ^ hogfheads if poQible : the
.hsfJr: breiwedj^ ^larc h (hould not be tapped till CX:«
iobfr, nQrtji^> .brewed in O^ber till the Mardb
^J|owing:JsbsvJQg this regard |o the quantity that a
3#mUy of 4;l)0^iame number of working perfons will
/drinkt a {hiixl mpre in furamer than in winter.
Should the wa|ef^ be of a har^ nature, it noay be
4bftQi;:^d by expofjng it to ; the air and fun, and in*
fufing \i\tfi it iome, pieces of chalk. When the wa<r
.ter J is. fe^ on to boil, in order to be poured on the
.ipaUj put into it a. quantity of bran, which will
•fofcejE) it a little. . , .
jjlnothcf matter is p be mentioned, in regard to
the prefer ving* of ftrong beer, and that is, when
on^e \\ic vcilcr he- jbrpached, regard ought to be ha4
to
B^ R E- WIN 61 ^4/
to the time in which it wiFI be expended ; for if there
happens to be a quick draught for it, then it will
Continue good to the very bottom ;'btit*if there be
likely to be but a^ flow draughty then clo not draw
off quite half hcfort you. bottle it, other wife your
beer will grow fiat, dead, and four. This is ob^^^
fet ved among the ciirioud. '
I (hall mention two or three- particulaTS telative to
malt, which may help thofe who are 'unacquainted
with brewing. • In the firft place, the general di(linc«
tion between one malt and another is only, that t he-
one is high and the other is low dried; that which
we caU high-drittd^ will^ when brewed, produce a
liquor of a deep brown colouri and*ihe^other,'whith
is the low-dried, wiil^reduce a liquor ' of ^a pi\i co*
loUr. • 'The firft is dried in fuch a mann^i^ as nily be
iaid to be rather fcopched than driedf aihd' is far*lefs'
wholefome than theY^le ftialt. It has al(b been ex-^
periencedftbat brbwn malV^ although it be well birewed,*
will iboner turn (harp than thepale mah^ if that htf
fairly brewed, :.:,:.
A very experienced perfon in the brewing line
fays,. that the brown malt makes rather the beft
drink, when it is brewed with- a coar/e river watery
fuch as the river Thames, at London ;• and that being
brewed with iuch water makes very *good ale, but
will not keep above five or fix months without turn'
ing (tile and 4i little (harp^ even though he allows
fourteen bu(hels to the hog(head. He fays, he has
tried the htgh'-dried nialtto brew beer with for keep*
mg, and hopped it ^accordingly, and yet he could
never brew it fo as to drink foft and mellow, like
thac brewed .with' pale malt ; there being an acid
quality in bigh-'dried malt, which occafions that dif-
tempep commonly called the heart-burn, in thofe
chat drink'pf the ale or beer made of jc,
T t 4 V/haj
64S BREWING.
What has been here fmd of nfatc is mcaoc due
made of barley, for wheat mak» pea wa$lu w thofe
laioced with barley nudty though they produce a
high«coloured ri(|uor^ will ke«p siaoy ye«rs» and
drink fioiooth anid foft) yet they have the mum
flavour.
Many perfons, who brewed with high- drted barley
sMilty pot a bag* containing about three pints of
wheat, into every hoglhead of liquor^ which has
fined its ^^ made it drmk niellow 1 others btyr pot
about three pints of wheat mak into a hogftod^
which has produced the fame effeft. But aO raak
liquors> however well bfe^ed* may be fpciled by
liaid ceUartng, and be now and then fubjeft to Icr*
snent in the caflCt and turn thick and four. The
beft way to prevent this and bring the liquor to itfidf
iSt to open the bung of the ciik for two or three
days I if that does not ftop the ferttientation, put ia
two or three pounds of oyfter lhelis» vrabed^ dried
well in an oven, and then beaten to fine powder, ftir
it a little, and it will prefently fettle the liqtnri
make it fine, and take oa the (harp cafte* As fcoa
as that is done, draw it off in another veflci, and
put afnnall bag of wheat, or wheat malt, into it, as
before dite Aed, or in proportion to the fiae of the
vefleK Sometiotes ibch fermentations wiU happen
in liquor by change oi weather, if it be in a bad oel*
kur, and wiU, in a few months, fall fine of itfelf, and
grow mellow.
Malt high-dried Ibould taot be ttftd in brewing till
it has been ground ten days or a fortn^ht, is it then
yields much ftronger drink than the fame quantity of
malt juft ground. But if you defign to keep oudt
ground fome time before you ufe it, take care id
keep it venr dry, and the air at that time muft be
dry. As for pale malt, which has not pvtafcen to
much
B R E W I N Qi 64f
UMch of the fire, ic muft tot itmttn ground ibow
a week before you ufe it.
< As fot* bops, the neweft nre beflr, though thtf
viU remain good two years, but aftcrwandt d^ey be^
giato lofe tiidr good flavour, onlefs great quaotitiea
are kept together, in which cafe they wtil keep
hittger good than them in iinall quantitiets and foi
their bener pcefervation, thdy fluMkl be k^ in a
dry and moift place, that tb^ may not lofe any of
their weight. The method itfed to recover ftale aiM
decayed hopt and retain their bitiemefi, unbag them^
fprtnkle them with aloes and water, which, when it
baa prored a bad hop year, has fpotled great qoaa*
titiea of mak liquor about Loodrni, fior ever winri
the water, the mak, the brewers, and the cellar^
be each good, a bad bop wiU fpoil alL Henct
ic is evident, that every one of diefe paniculai^ bob
fore the brewing is fet about, Ihould be actendM ta^
or elfe you muft expeft but a bad account of ybur
bd>our: fo likcwife the reft of your baum, whteh
you work your ttquor with, m«ift be well cobfiderci^
or a good brewing be fpoiled by that alone : and bo
provided with evury thing material before you begin
brewingi astfae wort will not wait for. any thing.
In fome remote ptacea they dip whiflts tooo yeaft^
then beat it well; hang up the winiks with dieytoft
in them to dry $ and if there be no brewing till two
months afterwards, the beatmg and ftiriing one of
thefe new whifics in new wort will raife a working,
or fermentation in it. It being a rule^ thai ail li*
quor (hould be worked well in the tun, or keel, be^
fore it ia put into the vefici, or it wiQ not eafiiy grow
iioe« Some follow the role of beating down the
yeaft often while in the tun, and keep ic working
two or three days i obferving to put it into the veflel
juft when the yeaft begins to fall. This liquor hi
very
^5d B R E- W I ^ N G:
Mry fine ; but that quickly put into the vdleis W)i}
not be fine for many months.
\ With refpedt : CO the; feafon for brewing liquor to
keep, it is to br obferTed, that if the cellars be fub-
je&:to the heat of the fun, or warm &immer air, it
will bo beft to brew, in October, tjiac the^-tiquDr may
Invd'ttme to digeft'. before the wanxr firafdn comes
•n.^tand if sfae;€etiars be ipclinabio to damps, and
to receive waoer, the beft time ,w^ir be to brew m
Marciu Some experienced brewers always choofc
lo brew .with the pale malt in March, and the brown
iii;tQ&ober ^ for, they fuppoie, that the pak. mak
being made with a lefs degree of fire than the other,
W90tB thor fammer fun. to ripen it; and fo, on the
ponthury^ the brown having had a larger (hare of the
fire 'to dry it, is more capable of defending itfelf
ag^iqfi: the cold of the winter feafon, Bvt thcfe ate
iscrely .mauera of opinion.
; However careful you have been, in attending to all
the prepeding particulars, yet if the caflc& be not in
good order,. ilill the brewing may be fpoiled. New
caflcsrare aptto give liquor a bid tallo if they ^rc
not-#ell fcalded and fealbned feveral days fuccefBve^
ly before ufed. Old caiks, if they fland any. time
pot ^ivltj they will grow mufty;
I Aiall now prdceed concerning the management
of bottling malt liquors: — The bottles muft.be well
cleaned and dried, as wet bottles .wiU turn the beer
mouldy, or mothery, and a great dcial of good beer
has been fpo'ded. : Though the bottles may be clean
and (byt y^ j^ ^^ corka be not new and found the
liquor will be ftiU liable. to be damaged} for if the
air can get into the bottles the liquor will grow.flat,
and. will never rife. If bottles be cork^ as they
Ibould be, it will be difficult to pull the cork out
without a fcrews and to draw the cor]^ without
breaking s the fgrew mud go through the corkj and
(hcft
B- R E W I . N a 651
then the air will find a paflage where the fcrew has
pafled, and therefore the cork muft be good for no*
thing. If a. cork has once been in' a bottle, though
it ha» been drawn with a fcrew, yet th^t cork will
turn mufty as foon'as ic is expofedto the air, and
will communicate its ill flavour to the bottle in
which it be next put, and fpotl tbelbquor that way.
In choice of corks, take thofc that are Ibfc and ckai^
and free from fpccks. : -
Obfi^rve, in the bottling of liquor,, the top and
middle of the hogihead ^re the ftrongeft, and wit|
foonef rife in the bottles than the bottom. Wh?i|
once you begin to bqttle a vedel of any liquor, b^
fure not to le^ve: it till all be cofnpleated, or it wil|
t^iftc different. ' " .. ;l
' Should a vclTcl of liquor begin to grow flat^whilft
in common dritigbt/ bottle it, and Into each bottle
put a piece of loaf fugar> iibo(it the' fize of a wal«
nut^ which will' rife and bring,- it p- itfelf; and td
forward its ripening, fet fome. jboftle^ in Kay iii t
warm place ; but draw. will not do. :
If your cellars are no& good, holes have.beea
funk in the ground, and large oil jars put ]i\to tbem ;
the earth muft be filled clofe to tha fides, the tops
muft.be covered up dole, and they will keep the
bottled liquor very well. In frofty, weather Ihut all
the windows of your cellars^ and cover them clofe
With horfe-dung; but it is better tp have no lights
pr windows in any cellar, for the j;teafons before given*
If you have an opportunity of brewing a good
ftopk of fmall beer in M^ch and; Oi^ojbcr, fome of
it may be bottled at fix months end^ and put into
every bottle a- lump of loaf fuga/. This will be
refrefhing drink in.fummer 5 or if you brew jn fuiilh
mer,; apd are defiVous of briik fmall beef, when it is
^on^'wbrking bottle it as above directed.
CHAP.
[ 652 3
CHAP. XXXVIII.
BAKING.
^g^ifb and French Bread.
r\ the firft place, when you build a new oven k is
proper to have it. round, . and not lower from the
roof then twenty inches, nor higher then twenty-
fbor inches^ and a little mouth, with an iron door
to Ihuc quite clofe; then it wilt take lefs fire, and
Ibeep in the heat better then a long oven and high-
ffoored, and bake every thing better: and by fol-
lowing the different receipts youxanoot be miftaken*
Englijb Bread the London Way.
TARE a bulhel of good flour, ground about
fire or fix weeksi put it th one end of your troe^,
•nd make a hole in the middle of h; take mne
quarts of warm water (which the bakers call liquor)
aod mix ft with one quart of good yeaft, put it into
tlK flour, and (Kr it well with, your hands weak and
tough i let it lay till it rifes 'as high as it will go,
whkh will be in about one hour and twenty mi-
nuteai mind and watch it when it is at the height,
tfid do noc let it fall ; then make up your dough
with eight q%iarts more of warm liquor, and one
pound OT fait, work it well up with your hands ;
then cover it over with a coarfe dorfi, or a fack^
alien put yo«r fire into the oven, and heat it wdl,
and by the time your oven is hot the dough wilt be
ready ; then make your dough into loaves of about
fife pounds each i then fweep out your oven clean,
put in your loaves, fliut it up clofe, and two hours
and a half will bake them \ then open your oven
and draw them out. ' *
N.B.
B A K I N O^ 653
N. B. In fummcr let your Uquor be juft blood
ynztm^ and in winter a licUe warmer^ and in hard
frofty weather as hot as you can bear your hand in it,
but not fo hot that it will fcald the yeaft, for if the
yeaft is fcalded it will fpoil the whole batch of
bread. By thefe rules you may make a larger or
fmalkr quantity,
BreaJ without Teaft^ hy the Help rf a Leaven.
TAKE a lump of doughy about two pounds> of
your laft making, which has been made with yeaftj
keep it in a wooden veflel, and co^r it well with
flour ; this is your leaven; then the night before
you intend to bake, put the leaven to a peck t>f flpur,
and work them well together with warm liquor; let
it lie in a dry wooden veflel, well covered with a dry
linnen cbth, and a blanket over the eloth, and keep
it in a warm place ; this dough kept warm will rile
again the next morning, and will be fufficient to
mix with two or three bulhels of flour, being
worked up with warm liquor, and a pound of falc
to each buQiel of flour ; when it is well worked up*
and thoroughly mixed with all the flour, let it be
well covered with the linen and blanket, until you
find it rife ; then knead it well and work it up mto
loaves and bricks, making the loaves broad, and
not fo thick and high as is done for bread made
with yeaft ; then put it in your oven, and bake it as
before diredled.
Note. Always keep by you two pounds of the
dough of y0ur laft baking, well covered with flour,
to make leaven to ferve from one baking dayta
another; the more leaven is put to the flour, the
lighter and fpungy the bread wiH be ; the fitflier
the leaven^ the bread will be the icl^ four.
•
654 BAKING.
French Brea^d.
Take half a bufliel of the bcft Hertfordflwr*
'^\i\xt, flour, lay ic ac one end of the trough, make a
hole in the middle of it; mix.a pint of good fcnall
beer yeall with three Quarts of warm liquor, put it
in, and mix it up well till it is cough; put a naooei
over it, and let it rife as high as it will; (but miod and
watch i£ that it does not fall) when it \% ac the beightj
take (ix quarts of Jkimmed mtik blood warm^the blocr
the better, provided it is fweet^ and a pound of falti
(but be fure not to puc any milk in with the yeaft
ac firft, as that will prevent the yeaft from rifing, as
any thing greafy will) then inftead of working ic
wich your hands, as you would dough for Englilb
bread, puc the ends of your fingers together, and
work it over your hands till it is quite weak and
rbpey ; then cover ic over with a flanoei ; then put
your fire into the oven, and make ic very hoc; when
ic is hot, your dough will be ready ; mind, when
you take ic out, that you uie your hands as before^
or elfe you never will gee ic ouc uncil ic falls, then
it is good for nothing \ lay it on the drefTer, and in^
(lead of a common knife, have a knife made like a
cbopping-knife to cut ic wich, chen make ic up inco
bricks, or rolls, as you chufe ; the bricks will cake
one hour and a half baking, the rolls half an hour^
(obferve to keep your oven clofc) then drj^w them
ouc, and either rafp them with a rafp, or chip theoi
with a knife, as you plcafe. You* may break in two
ounces of butter, when you work ic up with th^
fccond liquor, if you chufe. ;
Muffins.
TAKE a bufhcl of Hcrtfordfhlre white floUr and
put it into your trough, take three gallons^ of milk-
warm liquor, and mix in a quart of mild ale, or good
fisaU beer yeafl:, and half a pound of falc) ftir it
well
V
BAKING. «5^
well about for a quarter of an hour then drain it into
the flour, and mix your dough as"Hght a^ you. can;
and ]et ic lie one hour to rife ; then with your hand
roll it up, and pull it into little pieces as big as a
large walnut; roll them with yoUr hand like a bilU
lay thtm on a table, and as fad as you do them 'put
a flannel over them, and b^ fure to Jcecp your dough
covered with flannel ; when you have rolled out ali
your dough, begin to bake the .'firfl, and .by that
time they wilLbe fpread out in the right form ; lay
them on your plat&, as the bottom flde begins to
change colour, turn them on the other; take great
care they do not burn ; in that cafe you will be a *
better judge of in two or three makings ; take care
the middle of your plate is not too hot, if it is, put «
a brick-bat or two in the middle of the fire to
flacken the heat. The plate you: bake on muft be
fixed thus : build a place, as if you where going to
fet a 'Copper, and inftead of a copper, a piece of caft
iron (in the North of England ithey have a back-
ftone» which is a thick flate, and bake tbefe things
beft) all over the top, fixed in form, juft the fame as
the bottom of a copper, or iron pot, and make youf
fire under with coal, as under a copper. Oat cakes
are made the. fame way, only ufe fine fifted oatrneai
ID (lead of flour, and two gallons of water inllead
of tkic&i only this, when you pull them to pieces
roll, them out with a rolling pin with a good deal of
floi^r, cover them wiih^ piece of flannel, and they
lAiU life to' a proper thicknefs ; and if you find them
too. big, or too little^ you mud roll dough accord^
4ngly. Before you eat either muflins or oat cakes^
tsm^lilitjn on both fides very crifp, but do not but^i
f hem ; then with your fingers pull them open, ;rtid
they will be like a Honeyrcomb ; lay in as inuch
butter as you chufe, then clap them togethtr/agai(x^
and put them before the fire ; when you ^nk the
/
/
/
/
/
butter
656 BAKING.
butter is melted tarn them, that both fides may be
buQeccd aUke, but do not tooch than with a koife,
citber to iprcad the butter^ or cat them open ; if
jovk 4lOj they will be aa heary as lead ; only whca
they are buttered cut them acrofa with a knife.
N. B. Some flour will take a quart more liqoor
than other flour; then you onufl: add more liqaoo
CMT fliake in more flour, in making it up, for the
dough mofl: be as light as poflible.
To preferoe a large Stock of Teaji^ which wS
Jteep and be ofXJ/efor feveral Montis, eitUr
for Baking or Brewing.
WHEN you have yeafl: in plenty, take a quan-
tity of it, ftir aiid work ic well with a wific unnl it
becomes liquid and thin ; then get a large wooden
platter, cooler, or tub, dean and dry, smd with a
ibfc bruih lay a thin layer of the yeafl: on the thing
you ufe, and turn the mouth downwards, that M
duft may fall upon it, but fo chat the air may gee
under to dry it \ when that coat is very dry, tbea
lay on another, till you have a fxiflicient quamitfi
even two or three inches chick, to ferve for fevcnl
months, always taking care the yeafl in the tub tf
very dry before you lay more on $ wlieii you haie
occaflon to ufe this yeafl:, cut a piece off and lay it
in warm water ; ftir it together, and it will be ft
for uie ; if it ia for brewing, take a large haodflil of
birch tied together, and dip it into the yeaft, aol
hang it up to dry 1 take ^eat cane no duft comes ti
it ; and io you mxy prepare as many as you plesfei
when your beer is fit tx> work throw in one of tbcfe*
and it will make it work as well as frefli yeafl; yotf
muft whilk ic about in the wore, and then let ic lay 1
wheti the vat works well, take out the wiflc, sod
dfy it again, and it will do for the ^xt brewing.
FINIS.
' * - -4
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